Showing retention factors for Polyphenols, total in Black 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 |
|---|---|---|---|---|
| 0.45 | 0.45 | 0.45 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Šavikin K., Zdunić G., Janković T., Tasić S., Menković N., Stević T., Đorđević B. (2009) Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia. Plant Foods Human Nutrition 64:212-217 PubMed (19468835)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.45 | Black raspberry | Black raspberry, after 9 months of storage at -18°C | 1660.0 | 750.0 | mg/100 g fresh weight |