Showing retention factors for polyphenols in Zucchini, raw with the process fried 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, fried
Phenolic acids
Hydroxycinnamic acids Caffeic acid 0.39 0.39 0.39 0 1 1
5-Caffeoylquinic acid 0 0 0 0 1 1
p-Coumaric acid 0.17 0.17 0.17 0 1 1