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