Showing retention factors for Procyanidin dimer B1 3-O-gallate 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 |
|---|---|---|---|---|
| 7.07 | 1.09 | 16.00 | 6.10 | 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 |
|---|---|---|---|---|---|
| 1.79 | Grape Juice | Grape Juice - cold press, 18 h, pasteurized | 0.01 | 0.01 | mg/100 ml |
| 16.00 | Grape Juice | Grape Juice - hot press, 30 min, pasteurized | 0.02 | 0.32 | mg/100 ml |
| 9.39 | Grape Juice | Grape Juice - hot press, 60 min, pasteurized | 0.03 | 0.31 | mg/100 ml |
| 1.09 | Grape Juice | Grape Juice - hot press, 90 min, pasteurized | 0.26 | 0.29 | mg/100 ml |