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