Showing retention factors for Cyanidin 3-O-rutinoside 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
2.39 0.12 4.71 1.33 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
1.07 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 28.5 30.6 mg/100 g fresh weight
3.33 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 24.5 81.7 mg/100 g fresh weight
2.23 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 20.1 44.9 mg/100 g fresh weight
3.32 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 18.2 60.6 mg/100 g fresh weight
2.06 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 60.6 125.0 mg/100 g fresh weight
2.31 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 52.6 122.0 mg/100 g fresh weight
0.12 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 31.8 3.97 mg/100 g fresh weight
4.71 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 38.2 180.0 mg/100 g fresh weight