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 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
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