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
0.65 0.59 0.69 0.04 3

Original Retention Factor Values used to Produce Mean

Aaby K., Wrolstad R.E., Ekeberg D., Skrede G. (2007) Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage. Journal of Agricultural and Food Chemistry 55:5156-5166 PubMed (17550269)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.69 Strawberries Strawberry puree made from flesh, at production 40.0 32.28 mg/100 g fresh weight
0.68 Strawberries Strawberry puree made from berry homogenate, at production 40.0 31.94 mg/100 g fresh weight
0.59 Strawberries Strawberry puree made from achene-enriched fraction, at production 40.0 27.74 mg/100 g fresh weight