Showing retention factors for (+)-Catechin in Grape [Unknown color], juice with the process pasteurized Food Processing
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 |