Showing retention factors for Peonidin 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
5.82 1.06 26.60 6.90 13

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
1.51 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.31 0.48 mg/100 g fresh weight
26.60 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.02 0.53 mg/100 g fresh weight
1.94 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.57 1.11 mg/100 g fresh weight
11.03 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.05 0.56 mg/100 g fresh weight
7.73 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.04 0.31 mg/100 g fresh weight
1.80 Sweet cherries Sweet Cherry, partially ripe, 1-2°C -  day 30 0.3 0.55 mg/100 g fresh weight
1.14 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 1.7 1.96 mg/100 g fresh weight
8.98 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.08 0.73 mg/100 g fresh weight
8.23 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.18 1.51 mg/100 g fresh weight
1.65 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 2.67 4.43 mg/100 g fresh weight
1.53 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.81 1.25 mg/100 g fresh weight
1.06 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 0.92 0.98 mg/100 g fresh weight
2.47 Sweet cherries Sweet Cherry, ripe, 1-2°C -  day 30 2.86 7.1 mg/100 g fresh weight