Showing retention factors for o-Coumaric acid in foods with the process 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 - o-Coumaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw, stored refrigerated | 0.63 | 0.63 | 0.63 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - o-Coumaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Beans - Common bean | Common bean [Black], whole, raw | 0.32 | 0.32 | 0.32 | 0 | 1 | 1 |