Showing retention factors for Polyphenols, total in Strawberry, pure 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
1.04 0.73 1.28 0.18 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
1.28 Strawberry juice Strawberry juice stored in the dark at 4°C 48h 130.21 167.12 mg/100 ml
1.17 Strawberry juice Strawberry juice stored in the dark at 4°C 96h 130.21 152.81 mg/100 ml
0.90 Strawberry juice Strawberry juice stored in the dark at 4°C 216h 130.21 117.78 mg/100 ml
0.73 Strawberry juice Strawberry juice stored in the dark at 4°C 360h 130.21 95.93 mg/100 ml
1.09 Strawberry juice Strawberry juice stored in the dark at 4°C 528h 130.21 142.64 mg/100 ml
1.06 Strawberry juice Strawberry juice stored in the dark at 4°C 696h 130.21 138.87 mg/100 ml