Showing retention factors for Pelargonidin 3-O-rutinoside 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
2.04 0.67 4.75 1.04 11

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
2.48 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.03 0.09 mg/100 g fresh weight
2.57 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.01 0.04 mg/100 g fresh weight
1.68 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.02 0.04 mg/100 g fresh weight
0.67 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.05 0.03 mg/100 g fresh weight
4.75 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.08 0.41 mg/100 g fresh weight
1.60 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.09 0.15 mg/100 g fresh weight
2.10 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.09 0.2 mg/100 g fresh weight
1.77 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.26 0.46 mg/100 g fresh weight
1.21 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.22 0.27 mg/100 g fresh weight
1.06 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.14 0.15 mg/100 g fresh weight
2.52 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.18 0.46 mg/100 g fresh weight