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

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

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

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	1.15	1.15	1.15	0	1	1
Vegetables
Fruit vegetables	Eggplant [Purple], peeled, raw	2.86	2.86	2.86	0	1	1
Tubers	Potato, peeled, raw	0.14	0.02	0.31	0.12	5	1
	Potato, raw	0.47	0.28	0.7	0.13	10	1

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

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	0.24	0.24	0.24	0	1	1
	Common bean [Others], whole, raw	0.23	0.23	0.23	0	1	1
Vegetables
Cabbages	Kale, raw	0.28	0.28	0.28	0	1	1
	Broccoli, raw	1.14	1.14	1.14	0	1	1
	Cauliflower, raw	0.6	0.6	0.6	0	1	1
Gourds	Zucchini, raw	0.28	0.28	0.28	0	1	1
Root vegetables	Carrot, raw	0.14	0.14	0.14	0	1	1
Tubers	Potato, raw	0.95	0.76	1.1	0.14	3	1

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