Showing retention factors for 5-Caffeoylquinic acid in foods with the process stored at room temperature

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

Phenolic acids - Hydroxycinnamic acids - 5-Caffeoylquinic acid
		mean RF value	min	max	SD	n	# of references

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

Showing retention factors for 5-Caffeoylquinic acid in foods with the process stored at room temperature Food Processing