Showing retention factors for Cyanidin 3-O-glucoside in Raspberry [Unknown species], raw with the process frozen Food Processing
Yield factor value: 1.0 (Any food, frozen, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.86 | 0.53 | 1.07 | 0.22 | 4 |
Original Retention Factor Values used to Produce Mean
Gonzalez E.M., de Ancos B., Cano M.P. (2003) Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage. Journal of the Science of Food and Agriculture 83:722-726
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.06 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 13.5 | 14.34 | mg/100 g fresh weight |
| 1.07 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 9.05 | 9.75 | mg/100 g fresh weight |
| 0.78 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 24.14 | 18.91 | mg/100 g fresh weight |
| 0.53 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 23.67 | 12.71 | mg/100 g fresh weight |