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
0.64 0.62 0.65 0.01 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
0.65 Apricot - Raw - Madjarska najbolja - Region I Apricot - Puree - Madjarska najbolja - Region I 1.12 0.91 mg/100 g fresh weight
0.62 Apricot - Raw - Ananas Apricot - Puree - Ananas 2.81 2.2 mg/100 g fresh weight