Showing retention factors for Ellagic acid in foods with the process frozen Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Ellagic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Red raspberry, raw | 0.55 | 0.55 | 0.55 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Ellagic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Raspberry [Unknown species], raw | 0.92 | 0.87 | 1.04 | 0.07 | 4 | 1 |
| Blackberry, raw | 0.74 | 0.74 | 0.74 | 0 | 1 | 1 | |