Showing retention factors for p-Coumaric acid in foods with the process boiled

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

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

Vegetables
Leaf vegetables	Spinach, raw, stored refrigerated	1.29	1.29	1.29	0	1	1

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

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	2.08	2.08	2.08	0	1	1
Vegetables
Cabbages	Kale, raw	0.14	0.14	0.14	0	1	1
	Cauliflower, raw	0.77	0.77	0.77	0	1	1
Gourds	Zucchini, raw	0.29	0.29	0.29	0	1	1
Root vegetables	Carrot, raw	1.43	1.43	1.43	0	1	1
Tubers	Potato, raw	1.05	0.69	1.29	0.26	3	1

Showing retention factors for p-Coumaric acid in foods with the process boiled Food Processing