Showing retention factors for 5-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
1.01 0.64 1.46 0.21 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
0.64 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 3.65 2.34 mg/100 g fresh weight
0.92 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 12.0 11.1 mg/100 g fresh weight
1.00 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 9.73 9.81 mg/100 g fresh weight
1.12 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 6.32 7.08 mg/100 g fresh weight
0.96 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 3.96 3.83 mg/100 g fresh weight
0.96 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 7.56 7.28 mg/100 g fresh weight
1.04 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.6 4.8 mg/100 g fresh weight
1.46 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 3.19 4.67 mg/100 g fresh weight