Showing retention factors for p-Coumaric 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 - p-Coumaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Apricot, raw | 0.65 | 0.56 | 0.74 | 0.09 | 2 | 1 |