Showing retention factors for Quercetin 3-O-rutinoside in Apricot, raw with the process puree making Food Processing
Yield factor value: 0.8 (Apricot without score, boiled, fruit part, boiled FR / m.S, edible part, BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.69 | 0.66 | 0.73 | 0.04 | 2 |
Original Retention Factor Values used to Produce Mean
Dragovic-Uzelac V., Pospisil J., Levaj B., Delonga K. (2005) The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity. Food Chemistry 91:373-383
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.73 | Apricot - Raw - Madjarska najbolja - Region I | Apricot - Puree - Madjarska najbolja - Region I | 2.14 | 1.98 | mg/100 g fresh weight |
| 0.66 | Apricot - Raw - Ananas | Apricot - Puree - Ananas | 2.63 | 2.18 | mg/100 g fresh weight |