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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - 5-Caffeoylquinic acid
Fruits and fruit products
Fruits - Drupes Sweet cherry, raw 1.01 0.64 1.46 0.21 8 1
Non-alcoholic beverages
Fruit juices - Pome juices Apple [Dessert], pure juice 0.92 0.81 0.96 0.047 7 1
Vegetable juices - Fruit vegetable juices Tomato, juice 0.91 0.86 0.98 0.037 18 1
Vegetables
Fruit vegetables Tomato, ketchup 0.94 0.9 0.97 0.025 18 1