Showing retention factors for Caffeic acid in foods with the process pressure-boiled 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 | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.25 | 0.25 | 0.25 | 0 | 1 | 1 |
| Vegetables | |||||||
| Shoot vegetables | Globe artichoke, heads, raw | 2.25 | 1.56 | 2.93 | 0.69 | 2 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - Caffeic acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Others], whole, raw | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 |
| Common bean [Black], whole, raw | 0.25 | 0.25 | 0.25 | 0 | 1 | 1 | |