Showing retention factors for 4-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 - 4-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Tubers | Potato, peeled, raw | 0.58 | 0.04 | 1.14 | 0.33 | 8 | 1 |