Showing retention factors for Peonidin 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 |
|---|---|---|---|---|
| 4.91 | 1.53 | 8.29 | 3.38 | 2 |
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 |
|---|---|---|---|---|---|
| 1.53 | Sweet cherries | Sweet Cherry, ripe, 15 ± 5°C - day 6 | 0.2 | 0.31 | mg/100 g fresh weight |
| 8.29 | Sweet cherries | Sweet Cherry, ripe, 15 ± 5°C - day 6 | 0.03 | 0.25 | mg/100 g fresh weight |