Showing retention factors for (+)-Catechin 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
1.02 0.42 1.42 0.30 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
0.42 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 5.73 2.41 mg/100 g fresh weight
0.82 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 14.9 12.25 mg/100 g fresh weight
1.11 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 7.32 8.13 mg/100 g fresh weight
1.42 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.61 6.56 mg/100 g fresh weight
0.92 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 8.68 8.02 mg/100 g fresh weight
1.06 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 6.11 6.48 mg/100 g fresh weight
1.02 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.36 4.47 mg/100 g fresh weight
1.37 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 2.42 3.33 mg/100 g fresh weight