Showing retention factors for Naringenin in Orange, 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 |
|---|---|---|---|---|
| 0.72 | 0.54 | 0.92 | 0.15 | 4 |
Original Retention Factor Values used to Produce Mean
Plaza L., Sanchez-Moreno C., De Ancos B., Elez-Martinez P., Martin-Belloso O., Cano M.P. (2011) Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization. Lwt-Food Science and Technology 44:834-839
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.92 | Orange juices | Orange juices - Storage at 4°C, 10 days | 3.9 | 3.59 | mg/100 ml |
| 0.79 | Orange juices | Orange juices - Storage at 4°C, 10 days | 3.9 | 3.09 | mg/100 ml |
| 0.54 | Orange juices | Orange juices - Storage at 4°C, 10 days | 3.9 | 2.11 | mg/100 ml |
| 0.62 | Orange juices | Orange juices - Storage at 4°C, 10 days | 3.9 | 2.43 | mg/100 ml |