Showing retention factors for Ferulic acid in foods with the process baked 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, whole grain | 0.83 | 0.74 | 0.93 | 0.095 | 2 | 1 |
| Maize [White] | 0.59 | 0.59 | 0.59 | 0 | 1 | 1 | |
| Common wheat, whole grain flour | 1.25 | 0.82 | 1.68 | 0.43 | 2 | 2 | |
| Maize [Blue] | 0.65 | 0.65 | 0.65 | 0 | 1 | 1 | |
| Common wheat, whole grain flour with bran | 1.44 | 0.77 | 2.1 | 0.67 | 2 | 1 | |
| Rye, whole grain flour | 1.08 | 1.08 | 1.08 | 0 | 1 | 1 | |
| Maize [Red] | 0.47 | 0.47 | 0.47 | 0 | 1 | 1 | |