Showing retention factors for Peonidin 3-O-galactoside in Blueberry [Unknown species], jam 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 |
|---|---|---|---|---|
| 0.66 | 0.53 | 0.78 | 0.08 | 6 |
Original Retention Factor Values used to Produce Mean
Howard L.R., Castrodale C., Brownmiller C., Mauromoustakos A. (2010) Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity. Journal of Agricultural and Food Chemistry 58:4022-4029 PubMed (20055410)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.78 | Blueberry sugar jam | Blueberry Jams storage 2 months at 25°C | 23.05 | 18.09 | mg/100 g fresh weight |
| 0.71 | Blueberry sugar-free jam | Blueberry Jams storage 2 months at 25°C | 26.12 | 18.8 | mg/100 g fresh weight |
| 0.62 | Blueberry sugar jam | Blueberry Jams storage 4 months at 25°C | 23.05 | 14.36 | mg/100 g fresh weight |
| 0.63 | Blueberry sugar-free jam | Blueberry Jams storage 4 months at 25°C | 26.12 | 16.53 | mg/100 g fresh weight |
| 0.53 | Blueberry sugar jam | Blueberry Jams storage 6 months at 25°C | 23.05 | 12.31 | mg/100 g fresh weight |
| 0.66 | Blueberry sugar-free jam | Blueberry Jams storage 6 months at 25°C | 26.12 | 17.36 | mg/100 g fresh weight |