Showing retention factors for p-Coumaroylquinic 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 - p-Coumaroylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 1.13 | 0.81 | 1.36 | 0.19 | 8 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Pome juices | Apple [Dessert], pure juice | 0.82 | 0.75 | 0.89 | 0.039 | 7 | 1 |