Showing retention factors for 5-Caffeoylquinic acid in foods with the process baked 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 - 5-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Tubers | Potato, peeled, raw | 0.7 | 0.42 | 1.12 | 0.2 | 8 | 1 |