Showing retention factors for Ellagic acid acetyl-arabinoside 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 |
|---|---|---|---|---|
| 0.35 | 0.35 | 0.35 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Zafrilla P., Ferreres F., Tomas-Barberan F.A. (2001) Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. Journal of Agricultural and Food Chemistry 49:3651-5 PubMed (11513642)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.35 | Raspberry - Rubus idaeus | Red raspberry - Rubus idaeus - Jam | 0.2 | 0.08 | mg/100 g fresh weight |