Showing retention factors for Polyphenols, total in Black raspberry, raw with the process jam making Food Processing
Yield factor value: 0.8 (Blackberry, 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 |
|---|---|---|---|---|
| 0.16 | 0.16 | 0.16 | 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 |
|---|---|---|---|---|---|
| 0.16 | Black raspberry | Black rasberry jam - Cooked with sugar for 30 min | 1660.0 | 350.0 | mg/100 g fresh weight |