Yield factor value: 1.0 (Grape, 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
2.20 0.66 6.68 2.29 5

Original Retention Factor Values used to Produce Mean

Fuleki T., Ricardo-Da-Silva J.M. (2003) Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice. Journal of Agricultural and Food Chemistry 51:640-646 PubMed (12537435)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
2.04 Grape Juice Grape Juice - cold press, pasteurized 0.04 0.08 mg/100 ml
6.68 Grape Juice Grape Juice - cold press, 18 h, pasteurized 0.16 1.11 mg/100 ml
0.83 Grape Juice Grape Juice - hot press, 30 min, pasteurized 0.87 0.73 mg/100 ml
0.80 Grape Juice Grape Juice - hot press, 60 min, pasteurized 1.63 1.32 mg/100 ml
0.66 Grape Juice Grape Juice - hot press, 90 min, pasteurized 1.27 0.84 mg/100 ml