Showing retention factors for Ferulic acid in foods with the process nixtamalized 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 - Ferulic acid
Cereals and cereal products
Cereals Maize [Red] 0.38 0.38 0.38 0 1 1
Maize, whole grain 0.62 0.51 0.74 0.12 2 1
Maize [White] 0.35 0.35 0.35 0 1 1
Maize [Blue] 0.41 0.41 0.41 0 1 1