Showing retention factors for Cyanidin 3-O-sophoroside 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 |
|---|---|---|---|---|
| 1.12 | 0.83 | 1.69 | 0.34 | 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 |
|---|---|---|---|---|---|
| 1.69 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 28.5 | 48.4 | mg/100 g fresh weight |
| 1.08 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 7.18 | 7.79 | mg/100 g fresh weight |
| 0.83 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 83.88 | 69.68 | mg/100 g fresh weight |
| 0.88 | Raspberry - Fresh | Raspberry - Frozen at -24°C - Stored 0 months | 75.89 | 66.96 | mg/100 g fresh weight |