Showing retention factors for 5-Caffeoylquinic acid in foods with the process puree making 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 | Apricot, raw | 0.77 | 0.76 | 0.77 | 0.005 | 2 | 1 |