Showing retention factors for 3-Caffeoylquinic acid 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
1.15 0.83 1.56 0.25 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
0.83 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 21.7 18.1 mg/100 g fresh weight
0.97 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 190.0 186.0 mg/100 g fresh weight
1.54 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 40.4 62.5 mg/100 g fresh weight
1.15 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 84.9 98.4 mg/100 g fresh weight
0.98 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 25.9 25.5 mg/100 g fresh weight
1.12 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 117.0 132.0 mg/100 g fresh weight
1.08 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 28.3 30.7 mg/100 g fresh weight
1.56 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 46.2 72.5 mg/100 g fresh weight