Showing retention factors for 5-Caffeoylquinic 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 - 5-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 1.03 | 0.57 | 1.57 | 0.28 | 15 | 1 |
| Fruits - Pomes | Apple, whole, raw | 0.68 | 0.34 | 0.89 | 0.19 | 6 | 1 |