Yield factor value:
0.86
(Strawberry, 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 |
| 0.60 |
0.50 |
0.70 |
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 |
| 0.70 |
Strawberry - Fresh |
Strawberry - Jam |
19.75 |
16.3 |
mg/100 g fresh weight |
Hakkinen S.H., Karenlampi S.O., Mykkanen H.M., Heinonen I.M., Torronen A.R. (2000) Ellagic acid content in berries: influence of domestic processing and storage. European Food Research and Technology 212:75-80
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.50 |
Strawberry - Fragaria ananassa - Jonsok - Fresh 24h at 5°C |
Strawberry jam - Fragaria ananassa - Jonsok - Fresh 24h at 5°C |
40.3 |
23.8 |
mg/100 g fresh weight |