Showing retention factors for Peonidin 3-O-glucoside in Sweet cherry, raw with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.59 | 1.00 | 2.77 | 0.83 | 3 |
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 |
|---|---|---|---|---|---|
| 1.00 | Sweet cherries | Sweet Cherry, partially ripe, 1-2°C - day 30 | 0.01 | 0.01 | mg/100 g fresh weight |
| 1.00 | Sweet cherries | Sweet Cherry, ripe, 1-2°C - day 30 | 0.2 | 0.2 | mg/100 g fresh weight |
| 2.77 | Sweet cherries | Sweet Cherry, ripe, 1-2°C - day 30 | 0.03 | 0.08 | mg/100 g fresh weight |