Showing retention factors for o-Coumaric acid in foods with the process stored refrigerated 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 - o-Coumaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 1.63 | 1.26 | 2 | 0.37 | 2 | 1 |