Showing retention factors for Procyanidin dimer B3 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 |
|---|---|---|---|---|
| 1.39 | 0.15 | 2.59 | 1.18 | 4 |
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 |
|---|---|---|---|---|---|
| 0.15 | Grape Juice | Grape Juice - cold press, pasteurized | 0.02 | 0.0 | mg/100 ml |
| 2.59 | Grape Juice | Grape Juice - cold press, 18 h, pasteurized | 0.05 | 0.13 | mg/100 ml |
| 2.55 | Grape Juice | Grape Juice - hot press, 60 min, pasteurized | 0.09 | 0.23 | mg/100 ml |
| 0.27 | Grape Juice | Grape Juice - hot press, 90 min, pasteurized | 0.32 | 0.09 | mg/100 ml |