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
4.90 0.40 17.47 6.41 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
0.40 Grape Juice Grape Juice - cold press, pasteurized 0.02 0.01 mg/100 ml
17.47 Grape Juice Grape Juice - cold press, 18 h, pasteurized 0.03 0.62 mg/100 ml
4.05 Grape Juice Grape Juice - hot press, 30 min, pasteurized 0.19 0.77 mg/100 ml
1.17 Grape Juice Grape Juice - hot press, 60 min, pasteurized 0.62 0.73 mg/100 ml
1.40 Grape Juice Grape Juice - hot press, 90 min, pasteurized 0.36 0.5 mg/100 ml