Showing retention factors for Polyphenols, total in Blackberry, raw, frozen with the process stored frozen Food Processing

Yield factor value: 1.0 (Any food, stored frozen, UNSPECIFIED)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.93 0.83 1.01 0.07 4

Original Retention Factor Values used to Produce Mean

Gonzalez E.M., de Ancos B., Cano M.P. (2003) Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage. Journal of the Science of Food and Agriculture 83:722-726
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.01 Wild blackberry - Frozen at -24°C - Stored 0 months Wild blackberry - Frozen at -24°C - Stored 3 months 903.61 916.95 mg/100 g fresh weight
0.96 Wild blackberry - Frozen at -24°C - Stored 0 months Wild blackberry - Frozen at -24°C - Stored 6 months 903.61 869.83 mg/100 g fresh weight
0.92 Wild blackberry - Frozen at -24°C - Stored 0 months Wild blackberry - Frozen at -24°C - Stored 9 months 903.61 839.28 mg/100 g fresh weight
0.83 Wild blackberry - Frozen at -24°C - Stored 0 months Wild blackberry - Frozen at -24°C - Stored 12 months 903.61 756.43 mg/100 g fresh weight