Showing retention factors for (-)-Epicatechin 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
1.04 0.70 1.55 0.24 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
0.70 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.51 3.18 mg/100 g fresh weight
1.27 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 11.78 15.0 mg/100 g fresh weight
0.87 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 11.28 9.89 mg/100 g fresh weight
1.00 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.95 4.97 mg/100 g fresh weight
0.90 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 8.98 8.09 mg/100 g fresh weight
1.03 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 8.72 9.02 mg/100 g fresh weight
1.01 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 5.18 5.26 mg/100 g fresh weight
1.55 Sweet cherries Sweet Cherry, ripe, 15 ± 5°C -  day 6 4.09 6.36 mg/100 g fresh weight