Showing retention factors for Myricetin in Strawberry, pure juice, pasteurized 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 |
|---|---|---|---|---|
| 0.49 | 0.00 | 0.94 | 0.28 | 6 |
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 |
|---|---|---|---|---|---|
| 0.94 | Strawbery pure juice, pasteurization T 90°C, 30 s | Strawbery pure juice, pasteurization T 90°C, 30 s, storage, at 4°C, 7 days | 0.2 | 0.19 | mg/100 mL |
| 0.52 | Strawbery pure juice, pasteurization T 90°C, 60 s | Strawbery pure juice, pasteurization T 90°C, 60 s, storage, at 4°C, 7 days | 0.19 | 0.1 | mg/100 mL |
| 0.59 | Strawbery pure juice, pasteurization T 90°C, 30 s | Strawbery pure juice, pasteurization T 90°C, 30 s, storage, at 4°C, 14 days | 0.2 | 0.12 | mg/100 mL |
| 0.42 | Strawbery pure juice, pasteurization T 90°C, 60 s | Strawbery pure juice, pasteurization T 90°C, 60 s, storage, at 4°C, 14 days | 0.19 | 0.08 | mg/100 mL |
| 0.45 | Strawbery pure juice, pasteurization T 90°C, 30 s | Strawbery pure juice, pasteurization T 90°C, 30 s, storage, at 4°C, 21 days | 0.2 | 0.09 | mg/100 mL |
| 0.00 | Strawbery pure juice, pasteurization T 90°C, 60 s | Strawbery pure juice, pasteurization T 90°C, 60 s, storage, at 4°C, 21 days | 0.19 | 0.0 | mg/100 mL |