Showing retention factors for Anthocyanins, total in Red raspberry, raw with the process jam making Food Processing
Yield factor value: 0.86 (Rasberry, 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 |
|---|---|---|---|---|
| 0.47 | 0.47 | 0.47 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Kim D.-O., Padilla-Zakour O.I. (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum, and raspberry. Journal of Food Science 69:S395-S400
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.47 | Red raspberry - Fresh fruit - Prelude | Red raspberry - Jam - Prelude | 54.9 | 30.4 | mg/100 g fresh weight |