Showing retention factors for Procyanidin dimer B2 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 |
|---|---|---|---|---|
| 1.17 | 0.81 | 1.56 | 0.24 | 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 |
|---|---|---|---|---|---|
| 0.81 | Grape Juice | Grape Juice - cold press, pasteurized | 0.05 | 0.04 | mg/100 ml |
| 1.22 | Grape Juice | Grape Juice - cold press, 18 h, pasteurized | 0.3 | 0.37 | mg/100 ml |
| 1.07 | Grape Juice | Grape Juice - hot press, 30 min, pasteurized | 1.04 | 1.12 | mg/100 ml |
| 1.18 | Grape Juice | Grape Juice - hot press, 60 min, pasteurized | 1.82 | 2.16 | mg/100 ml |
| 1.56 | Grape Juice | Grape Juice - hot press, 90 min, pasteurized | 1.36 | 2.13 | mg/100 ml |