Showing retention factors for Ellagic acid in Red raspberry, 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 |
|---|---|---|---|---|
| 0.82 | 0.70 | 0.90 | 0.09 | 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 |
|---|---|---|---|---|---|
| 0.90 | Red raspberry - Rubus idaeus - Ottawa - Fresh 24h at 5°C | Red raspberry - Rubus idaeus - Ottawa - 3 months at -20°C | 70.8 | 63.8 | mg/100 g fresh weight |
| 0.87 | Red raspberry - Rubus idaeus - Ottawa - Fresh 24h at 5°C | Red raspberry - Rubus idaeus - Ottawa - 6 months at -20°C | 70.8 | 61.6 | mg/100 g fresh weight |
| 0.70 | Red raspberry - Rubus idaeus - Ottawa - Fresh 24h at 5°C | Red raspberry - Rubus idaeus - Ottawa - 9 months at -20°C | 70.8 | 49.9 | mg/100 g fresh weight |