Showing retention factors for Cyanidin 3-O-glucosyl-rutinoside in Blackberry, 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 |
|---|---|---|---|---|
| 0.82 | 0.82 | 0.82 | 0.00 | 1 |
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 |
|---|---|---|---|---|---|
| 0.82 | Wild blackberry - Fresh | Wild blackberry - Frozen at -24°C - Stored 0 months | 4.24 | 3.52 | mg/100 g fresh weight |