Showing retention factors for Pelargonidin 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
4.01 2.18 6.30 1.65 7

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
6.30 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.08 0.55 mg/100 g fresh weight
3.01 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.09 0.29 mg/100 g fresh weight
6.02 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.09 0.58 mg/100 g fresh weight
2.18 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.26 0.57 mg/100 g fresh weight
2.99 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.22 0.67 mg/100 g fresh weight
2.33 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.14 0.34 mg/100 g fresh weight
5.25 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.18 0.97 mg/100 g fresh weight