Yield factor value: 0.5 (Rasberry frozen, red, PECOT 1956_USDA-AH-102)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.50 0.50 0.50 0.00 1

Original Retention Factor Values used to Produce Mean

Mullen W., Stewart A.J., Lean M.E.J., Gardner P., Duthie G.G., Crozier A. (2002) Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries. Journal of Agricultural and Food Chemistry 50:5197-5201 PubMed (12188629)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.50 Raspberry - Rubus idaeus L. - Ample - Fresh Raspberry - Rubus idaeus L. - Ample - Frozen 3h at -30°C 3.68 3.68 mg/100 g fresh weight