Showing retention factors for Myricetin in Strawberry, pure juice, high-intensity pulsed electric fields with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.68 | 0.57 | 0.85 | 0.12 | 3 |
Original Retention Factor Values used to Produce Mean
Odriozola-Serrano I., Soliva-Fortuny R., Martin-Belloso O. (2008) Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. European Food Research and Technology 228:239-248 PubMed (25866907)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.85 | Strawbery pure juice, high-intensity pulsed electric fields | Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 7 days | 0.21 | 0.18 | mg/100 mL |
| 0.61 | Strawbery pure juice, high-intensity pulsed electric fields | Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 14 days | 0.21 | 0.13 | mg/100 mL |
| 0.57 | Strawbery pure juice, high-intensity pulsed electric fields | Strawbery pure juice, high-intensity pulsed electric fields, storage at 4°C, 21 days | 0.21 | 0.12 | mg/100 mL |