Showing retention factors for p-Coumaroylquinic 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
1.13 0.81 1.36 0.19 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
0.96 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 54.2 52.35 mg/100 g fresh weight
1.11 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 31.33 34.83 mg/100 g fresh weight
0.81 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 70.07 57.09 mg/100 g fresh weight
1.36 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 14.94 20.38 mg/100 g fresh weight
1.00 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 47.61 47.81 mg/100 g fresh weight
1.36 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 18.88 25.76 mg/100 g fresh weight
1.12 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 43.07 48.43 mg/100 g fresh weight
1.34 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 8.18 10.99 mg/100 g fresh weight