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
0.31 0.31 0.31 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
0.31 Raspberry - Rubus idaeus Red raspberry - Rubus idaeus - Jam 1.03 0.37 mg/100 g fresh weight