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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxybenzoic acids - Ellagic acid
Fruits and fruit products
Fruits - Berries Blackberry, raw, frozen 1.2 1.14 1.24 0.036 4 1
Strawberry, jam, frozen 0.88 0.82 0.98 0.071 3 1
Raspberry [Unknown species], raw, frozen 0.91 0.75 1.06 0.092 16 1