Showing retention factors for 5-Caffeoylquinic acid in Apple, whole, 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 |
|---|---|---|---|---|
| 0.68 | 0.34 | 0.89 | 0.19 | 6 |
Original Retention Factor Values used to Produce Mean
Carbone K., Giannini B., Picchi V., Lo Scalzo R., Cecchini F. (2011) Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage. Food Chemistry 127:493-500 PubMed (23140692)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.80 | Apple | Apple flesh after harvest and cold storage | 576.0 | 462.0 | mg/100 g fresh weight |
| 0.55 | Apple | Apple flesh after harvest and cold storage | 532.0 | 294.0 | mg/100 g fresh weight |
| 0.66 | Apple | Apple flesh after harvest and cold storage | 752.0 | 498.0 | mg/100 g fresh weight |
| 0.89 | Apple | Apple - After harvest and cold storage | 896.0 | 805.0 | mg/100 g fresh weight |
| 0.34 | Apple | Apple - After harvest and cold storage | 282.0 | 96.0 | mg/100 g fresh weight |
| 0.84 | Apple | Apple - After harvest and cold storage | 864.0 | 733.0 | mg/100 g fresh weight |