Showing retention factors for Polyphenols, total in Sweet cherry, 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
1.22 0.96 1.50 0.17 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
1.50 Cherry juice Cherry juice stored in the dark at 4°C 48h 110.62 165.99 mg/100 ml
1.33 Cherry juice Cherry juice stored in the dark at 4°C 96h 110.62 147.91 mg/100 ml
1.23 Cherry juice Cherry juice stored in the dark at 4°C 216h 110.62 136.61 mg/100 ml
0.96 Cherry juice Cherry juice stored in the dark at 4°C 360h 110.62 106.48 mg/100 ml
1.14 Cherry juice Cherry juice stored in the dark at 4°C 528h 110.62 127.19 mg/100 ml
1.17 Cherry juice Cherry juice stored in the dark at 4°C 696h 110.62 130.21 mg/100 ml