Showing retention factors for Pelargonidin 3-O-glucoside in Pomegranate, pure juice with the process pasteurized Food Processing
Yield factor value: 1.0 (Pomegranate, pure juice, pasteurized, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.68 | 0.44 | 0.85 | 0.15 | 4 |
Original Retention Factor Values used to Produce Mean
Alighourchi H., Barzegar M., Abbasi S. (2008) Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology 227:881-887
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.66 | Pomegranate | Pomegranate juice, pasteurized | 0.03 | 0.02 | mg/100 ml |
| 0.75 | Pomegranate | Pomegranate juice, pasteurized | 0.04 | 0.03 | mg/100 ml |
| 0.44 | Pomegranate | Pomegranate juice, pasteurized | 0.09 | 0.04 | mg/100 ml |
| 0.85 | Pomegranate | Pomegranate juice, pasteurized | 0.14 | 0.12 | mg/100 ml |