Showing retention factors for Procyanidin dimer B1 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 |
|---|---|---|---|---|
| 2.68 | 0.73 | 7.01 | 2.25 | 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 |
|---|---|---|---|---|---|
| 0.73 | Grape Juice | Grape Juice - cold press, pasteurized | 0.12 | 0.09 | mg/100 ml |
| 7.01 | Grape Juice | Grape Juice - cold press, 18 h, pasteurized | 0.29 | 2.09 | mg/100 ml |
| 2.55 | Grape Juice | Grape Juice - hot press, 30 min, pasteurized | 0.99 | 2.54 | mg/100 ml |
| 1.77 | Grape Juice | Grape Juice - hot press, 60 min, pasteurized | 1.81 | 3.22 | mg/100 ml |
| 1.32 | Grape Juice | Grape Juice - hot press, 90 min, pasteurized | 2.63 | 3.48 | mg/100 ml |