Showing retention factors for Cyanidin 3-O-rutinoside in Blackberry, raw, frozen with the process stored frozen Food Processing
Yield factor value: 1.0 (Any food, stored 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 |
|---|---|---|---|---|
| 0.99 | 0.96 | 1.02 | 0.02 | 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 |
|---|---|---|---|---|---|
| 1.02 | Wild blackberry - Frozen at -24°C - Stored 0 months | Wild blackberry - Frozen at -24°C - Stored 3 months | 10.58 | 10.85 | mg/100 g fresh weight |
| 1.00 | Wild blackberry - Frozen at -24°C - Stored 0 months | Wild blackberry - Frozen at -24°C - Stored 6 months | 10.58 | 10.62 | mg/100 g fresh weight |
| 0.98 | Wild blackberry - Frozen at -24°C - Stored 0 months | Wild blackberry - Frozen at -24°C - Stored 9 months | 10.58 | 10.41 | mg/100 g fresh weight |
| 0.96 | Wild blackberry - Frozen at -24°C - Stored 0 months | Wild blackberry - Frozen at -24°C - Stored 12 months | 10.58 | 10.2 | mg/100 g fresh weight |