Showing retention factors for Ellagic acid in foods with the process jam making

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Phenolic acids - Hydroxybenzoic acids - Ellagic acid
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Blueberry [Unknown species]	0.77	0.77	0.77	0	1	1
	Red raspberry, raw	0.97	0.97	0.97	0	1	1
	Raspberry [Unknown species], raw	1.29	1.29	1.29	0	1	1
	Strawberry, raw	1.17	1.17	1.17	0	1	1

Phenolic acids - Hydroxybenzoic acids - Ellagic acid
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Blackberry, raw	0.82	0.82	0.82	0	1	1
	Blueberry [Unknown species]	0.75	0.75	0.75	0	1	1
	Strawberry, raw	0.6	0.5	0.7	0.1	2	2
	Raspberry [Unknown species], raw	0.72	0.72	0.72	0	1	1

Showing retention factors for Ellagic acid in foods with the process jam making Food Processing