Showing retention factors for Caffeic acid in foods with the process fried

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

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

Vegetables
Cabbages	Broccoli, raw	0.83	0.83	0.83	0	1	1
Gourds	Zucchini, raw	0.39	0.39	0.39	0	1	1
Root vegetables	Carrot, raw	1.22	1.22	1.22	0	1	1

Showing retention factors for Caffeic acid in foods with the process fried Food Processing