Showing retention factors for Quercetin 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
1.28 0.69 2.36 0.56 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
0.69 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.02 2.8 mg/100 g fresh weight
0.97 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 18.02 17.51 mg/100 g fresh weight
1.20 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 3.7 4.46 mg/100 g fresh weight
2.03 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 5.34 10.9 mg/100 g fresh weight
1.30 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 8.5 11.06 mg/100 g fresh weight
0.82 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 13.03 10.71 mg/100 g fresh weight
0.89 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.46 4.0 mg/100 g fresh weight
2.36 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 5.16 12.19 mg/100 g fresh weight