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

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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Caffeic acid
Alcoholic beverages
Wines - Grape wines Wine [White] 1.65 1.6 1.69 0.045 2 1
Non-alcoholic beverages
Fruit juices - Citrus juices Orange, pure juice 0.7 0.2 0.96 0.25 18 1
Fruit juices - Pome juices Apple [Dessert], pure juice 0.59 0.39 0.73 0.14 7 1
Vegetable juices - Fruit vegetable juices Tomato, juice 0.9 0.83 0.97 0.051 18 1
Vegetables
Fruit vegetables Tomato, ketchup 0.91 0.86 0.97 0.037 18 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Caffeic acid
Non-alcoholic beverages
Fruit juices - Citrus juices Orange, pure juice 1.33 1.04 1.56 0.12 18 1
Vegetables
Cabbages Kale, blanched, canned 0.95 0.95 0.96 0.005 2 1