Showing retention factors for 5-Caffeoylquinic acid in foods with the process dried 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 - 5-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Plum, fresh | 2.52 | 2.45 | 2.6 | 0.075 | 2 | 1 |
| Fruits - Other fruits | Fig, whole, fresh | 2.37 | 0.24 | 4.15 | 1.33 | 6 | 1 |