Yield factor value:
0.85
(Blackcurrant, jam, FR / TK m.Z, edible part,
BOGNAR 2002_EUROFIR)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value |
Min |
Max |
SD |
n |
| 0.72 |
0.62 |
0.83 |
0.10 |
2 |
Original Retention Factor Values used to Produce Mean
Amakura Y, Umino Y, Tsuji S, Tonogai Y (2000) Influence of jam processing on the radical scavenging activity and phenolic content in berries. Journal of Agricultural and Food Chemistry 48:6292-6297 PubMed (11312801)
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.83 |
Blackcurrant - Fresh |
Blackcurrant - Jam |
61.9 |
60.47 |
mg/100 g fresh weight |
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 |
| 0.62 |
Black currant |
Black currant jam - Cooked with sugar for 30 min |
380.0 |
280.0 |
mg/100 g fresh weight |