Showing retention factors for Ferulic acid in foods with the process boiled

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

Phenolic acids - Hydroxycinnamic acids - Ferulic acid
		mean RF value	min	max	SD	n	# of references

Vegetables
Leaf vegetables	Spinach, raw, stored refrigerated	0.7	0.7	0.7	0	1	1

Phenolic acids - Hydroxycinnamic acids - Ferulic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	1.9	1.9	1.9	0	1	1
Vegetables
Cabbages	Broccoli, raw	0.18	0.18	0.18	0	1	1
	Cauliflower, raw	0.57	0.57	0.57	0	1	1
	Kale, raw	0.19	0.19	0.19	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

Showing retention factors for Ferulic acid in foods with the process boiled Food Processing