Showing retention factors for Polyphenols, total in Nectarine, puree with the process high-pressure processed Food Processing
Yield factor value: 1.0 (Nectarine, purée, packed in glass bottles, 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 |
|---|---|---|---|---|
| 1.04 | 0.94 | 1.15 | 0.07 | 4 |
Original Retention Factor Values used to Produce Mean
Garcia-Parra J., Gonzalez-Cebrino F., Delgado J., Lozano M., Hernandez T., Ramirez R. (2011) Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Puree with Industrial Origin during the Refrigerated Storage. Journal of Food Science 76:C618-C625 PubMed (22417344)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.03 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 450 Mpa, 5 min | 55.4 | 57.3 | mg/100 g fresh weight |
| 0.94 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 450 Mpa, 10 min | 55.4 | 52.1 | mg/100 g fresh weight |
| 1.03 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 600 Mpa, 5 min | 55.4 | 57.2 | mg/100 g fresh weight |
| 1.15 | Nectarine puree - Untreated | Nectarine puree - High pressure processing, 600 Mpa, 10 min | 55.4 | 63.8 | mg/100 g fresh weight |