Showing retention factors for Cyanidin 3-O-glucoside 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
1.99 0.67 5.58 1.45 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
0.67 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 10.94 7.43 mg/100 g fresh weight
1.62 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 1.46 2.37 mg/100 g fresh weight
1.22 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.81 0.99 mg/100 g fresh weight
2.54 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.64 1.63 mg/100 g fresh weight
1.51 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 24.1 36.6 mg/100 g fresh weight
1.75 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 6.21 10.87 mg/100 g fresh weight
1.04 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 2.87 3.0 mg/100 g fresh weight
5.58 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.51 25.2 mg/100 g fresh weight