Showing retention factors for 5-Caffeoylquinic acid in Plum, fresh with the process dried Food Processing
Yield factor value: 0.86 (Plum, dried, uncooked, PECOT 1956_USDA-AH-102)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 2.52 | 2.45 | 2.60 | 0.07 | 2 |
Original Retention Factor Values used to Produce Mean
Donovan J.L., Meyer A.S., Waterhouse A.L. (1998) Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). Journal of Agricultural and Food Chemistry 46:1247-1252
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 2.60 | Fresh prune-making plums | Pitted prunes | 14.4 | 43.6 | mg/100 g fresh weight |
| 2.45 | Fresh prune-making plums | Extra large prunes with pits | 14.4 | 41.1 | mg/100 g fresh weight |