Showing retention factors for polyphenols in Zucchini, raw with the process steamed Food Processing

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Vegetables - Gourds - Zucchini, raw / Zucchini, steamed
Phenolic acids
Hydroxycinnamic acids p-Coumaric acid 0.73 0.73 0.73 0 1 1
Caffeic acid 0.6 0.6 0.6 0 1 1
5-Caffeoylquinic acid 0 0 0 0 1 1