Showing retention factors for Peonidin 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
5.89 1.23 13.40 3.98 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
1.23 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 1.7 2.1 mg/100 g fresh weight
9.73 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.08 0.79 mg/100 g fresh weight
13.40 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.18 2.46 mg/100 g fresh weight
2.15 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 2.67 5.76 mg/100 g fresh weight
5.19 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.81 4.25 mg/100 g fresh weight
3.98 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 0.92 3.67 mg/100 g fresh weight
5.55 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 2.86 15.91 mg/100 g fresh weight