Showing retention factors for Polyphenols, total in Blackcurrant, juice 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
0.88 0.68 1.02 0.11 6

Original Retention Factor Values used to Produce Mean

Piljac-Zegarac J., Valek L., Martinez S., Belscak A. (2009) Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refreigerated storage. Food Chemistry 113:394-400
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.02 Currant juice Currant juice stored in the dark at 4°C 48h 191.98 197.25 mg/100 ml
0.95 Currant juice Currant juice stored in the dark at 4°C 96h 191.98 184.07 mg/100 ml
0.82 Currant juice Currant juice stored in the dark at 4°C 216h 191.98 158.46 mg/100 ml
0.68 Currant juice Currant juice stored in the dark at 4°C 360h 191.98 130.96 mg/100 ml
0.90 Currant juice Currant juice stored in the dark at 4°C 528h 191.98 174.28 mg/100 ml
0.93 Currant juice Currant juice stored in the dark at 4°C 696h 191.98 178.79 mg/100 ml