Showing retention factors for Ellagic acid in Strawberry, raw with the process frozen, stored frozen Food Processing
Yield factor value: 1.0 (Any food, frozen, stored frozen, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.77 | 0.61 | 0.95 | 0.14 | 3 |
Original Retention Factor Values used to Produce Mean
Hakkinen S.H., Karenlampi S.O., Mykkanen H.M., Heinonen I.M., Torronen A.R. (2000) Ellagic acid content in berries: influence of domestic processing and storage. European Food Research and Technology 212:75-80
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.95 | Strawberry - Fragaria ananassa - Jonsok - Fresh 24h at 5°C | Strawberry - Fragaria ananassa - Jonsok - 3 months at -20°C | 40.3 | 38.4 | mg/100 g fresh weight |
| 0.75 | Strawberry - Fragaria ananassa - Jonsok - Fresh 24h at 5°C | Strawberry - Fragaria ananassa - Jonsok - 6 months at -20°C | 40.3 | 30.5 | mg/100 g fresh weight |
| 0.61 | Strawberry - Fragaria ananassa - Jonsok - Fresh 24h at 5°C | Strawberry - Fragaria ananassa - Jonsok - 9 months at -20°C | 40.3 | 24.9 | mg/100 g fresh weight |