Showing retention factors for Ellagic acid in Strawberry, jam, frozen with the process stored frozen Food Processing
Yield factor value: 1.0 (Any food, 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 |
|---|---|---|---|---|
| 0.88 | 0.82 | 0.98 | 0.07 | 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 |
|---|---|---|---|---|---|
| 0.82 | Strawberry jam - Fragaria ananassa - Jonsok - Fresh 24h at -20°C | Strawberry jam - Fragaria ananassa - Jonsok - 3 months at -20°C | 23.8 | 19.6 | mg/100 g fresh weight |
| 0.98 | Strawberry jam - Fragaria ananassa - Jonsok - Fresh 24h at -20°C | Strawberry jam - Fragaria ananassa - Jonsok - 6 months at -20°C | 23.8 | 23.4 | mg/100 g fresh weight |
| 0.84 | Strawberry jam - Fragaria ananassa - Jonsok - Fresh 24h at -20°C | Strawberry jam - Fragaria ananassa - Jonsok - 9 months at -20°C | 23.8 | 20.2 | mg/100 g fresh weight |