Showing retention factors for Pelargonidin 3-O-sophoroside in Red raspberry, raw with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.00 | 1.00 | 1.00 | 0.00 | 2 |
Original Retention Factor Values used to Produce Mean
Mullen W., Stewart A.J., Lean M.E.J., Gardner P., Duthie G.G., Crozier A. (2002) Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries. Journal of Agricultural and Food Chemistry 50:5197-5201 PubMed (12188629)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.00 | Raspberry - Rubus idaeus L. - Ample - Fresh | Raspberry - Rubus idaeus L. - Ample - Store 3 days at 4°C | 1.38 | 1.38 | mg/100 g fresh weight |
| 1.00 | Raspberry - Rubus idaeus L. - Ample - Fresh | Raspberry - Rubus idaeus L. - Ample - Home 3 days at 4°C, 24 h at 18°C | 1.38 | 1.38 | mg/100 g fresh weight |