Showing retention factors for Polyphenols, total in Cranberry [Unknown species], 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
1.09 0.93 1.19 0.08 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
1.19 Cranberry juice Cranberry juice stored in the dark at 4°C 48h 154.69 185.58 mg/100 ml
1.14 Cranberry juice Cranberry juice stored in the dark at 4°C 96h 154.69 176.91 mg/100 ml
1.12 Cranberry juice Cranberry juice stored in the dark at 4°C 216h 154.69 173.9 mg/100 ml
0.93 Cranberry juice Cranberry juice stored in the dark at 4°C 360h 154.69 145.27 mg/100 ml
1.07 Cranberry juice Cranberry juice stored in the dark at 4°C 528h 154.69 165.61 mg/100 ml
1.07 Cranberry juice Cranberry juice stored in the dark at 4°C 696h 154.69 165.61 mg/100 ml