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