Showing retention factors for Polyphenols, total in Sweet cherry, raw with the process stored at room temperature Food Processing

Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.84 0.00 1.98 0.56 8

Original Retention Factor Values used to Produce Mean

Goncalves B., Landbo A.K., Knudsen D., Silva A.P., Moutinho-Pereira J., Rosa E., Meyer A.S. (2004) Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry 52:523-530 PubMed (14759143)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.13 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 119.0 135.0 mg/100 g fresh weight
0.73 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 160.0 118.0 mg/100 g fresh weight
0.68 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 167.0 115.0 mg/100 g fresh weight
0.00 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 171.0 0.0 mg/100 g fresh weight
0.61 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 209.0 129.0 mg/100 g fresh weight
0.41 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 222.0 91.6 mg/100 g fresh weight
1.18 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 92.7 110.0 mg/100 g fresh weight
1.98 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 94.0 187.0 mg/100 g fresh weight