Showing retention factors for Ellagic acid in foods with the process stored refrigerated 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 | 3.55 | 1.82 | 5.28 | 1.73 | 2 | 1 |
| Strawberry, puree | 3.27 | 1.62 | 5.87 | 1.57 | 6 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxybenzoic acids - Ellagic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Jams - Berry jams | Strawberry, jam | 0.98 | 0.88 | 1.06 | 0.075 | 3 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice | 1.3 | 1.26 | 1.35 | 0.045 | 2 | 1 |
| Strawberry, pure juice, pasteurized | 1.32 | 1.13 | 1.46 | 0.087 | 16 | 1 | |
| Strawberry, pure juice, high-intensity pulsed electric fields | 1.32 | 1.15 | 1.45 | 0.093 | 8 | 1 | |