Showing retention factors for Ellagic acid in foods with the process frozen, stored frozen Food Processing
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 | Strawberry, raw | 0.77 | 0.61 | 0.95 | 0.14 | 3 | 1 |
| Red raspberry, raw | 0.82 | 0.7 | 0.9 | 0.088 | 3 | 1 | |