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
1.88 0.40 4.92 1.60 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 0.08 0.03 mg/100 ml
4.92 Grape Juice Grape Juice - cold press, 18 h, pasteurized 0.2 1.01 mg/100 ml
1.78 Grape Juice Grape Juice - hot press, 30 min, pasteurized 0.52 0.92 mg/100 ml
1.52 Grape Juice Grape Juice - hot press, 60 min, pasteurized 0.85 1.3 mg/100 ml
0.77 Grape Juice Grape Juice - hot press, 90 min, pasteurized 1.54 1.19 mg/100 ml