Showing retention factors for Ellagic acid in foods with the process stored 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 | Blackberry, raw, frozen | 1.2 | 1.14 | 1.24 | 0.036 | 4 | 1 |
| Strawberry, jam, frozen | 0.88 | 0.82 | 0.98 | 0.071 | 3 | 1 | |
| Raspberry [Unknown species], raw, frozen | 0.91 | 0.75 | 1.06 | 0.092 | 16 | 1 | |