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