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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Ferulic acid
Vegetables
Leaf vegetables Spinach, raw, stored refrigerated 0.7 0.7 0.7 0 1 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Ferulic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 1.9 1.9 1.9 0 1 1
Vegetables
Cabbages Kale, raw 0.19 0.19 0.19 0 1 1
Broccoli, raw 0.18 0.18 0.18 0 1 1
Cauliflower, raw 0.57 0.57 0.57 0 1 1
Root vegetables Carrot, raw 0.34 0.34 0.34 0 1 1
Shoot vegetables Asparagus, raw 0.015 0.01 0.03 0.0087 4 1
Tubers Potato, raw 1.23 0.57 1.79 0.5 3 1