Showing retention factors for Ferulic 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 - Ferulic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Leaf vegetables | Spinach, raw | 1.44 | 1.34 | 1.53 | 0.095 | 2 | 1 |