Showing retention factors for Ferulic acid in foods with the process fried 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 | 0.82 | 0.6 | 1.05 | 0.23 | 2 | 1 |
| Maize [White] | 0.51 | 0.51 | 0.51 | 0 | 1 | 1 | |
| Maize [Blue] | 0.67 | 0.67 | 0.67 | 0 | 1 | 1 | |
| Maize [Red] | 0.59 | 0.59 | 0.59 | 0 | 1 | 1 | |
| Vegetables | |||||||
| Cabbages | Broccoli, raw | 0.24 | 0.24 | 0.24 | 0 | 1 | 1 |