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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - p-Coumaric acid
Fruits and fruit products
Fruits - Berries Red raspberry, raw 2.71 2.71 2.71 0 1 1
Vegetables
Leaf vegetables Spinach, raw 6.8 5.46 8.15 1.34 2 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - p-Coumaric acid
Fruits and fruit products
Fruits - Berries Red raspberry, raw 1.88 1.48 2.28 0.4 2 1
Non-alcoholic beverages
Fruit juices - Berry juices Strawberry, pure juice 0.96 0.96 0.97 0.005 2 1
Strawberry, pure juice, pasteurized 0.9 0.78 1 0.077 16 1
Strawberry, pure juice, high-intensity pulsed electric fields 0.94 0.87 1 0.049 8 1