Showing retention factors for Polyphenols, total in Red raspberry, raw with the process frozen Food Processing
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 |
|---|---|---|---|---|
| 0.49 | 0.49 | 0.49 | 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 |
|---|---|---|---|---|---|
| 0.49 | Raspberry - Rubus idaeus L. - Ample - Fresh | Raspberry - Rubus idaeus L. - Ample - Frozen 3h at -30°C | 57.51 | 56.45 | mg/100 g fresh weight |