Showing retention factors for 3-Caffeoylquinic acid in foods with the process stored at room temperature 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 - 3-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Sweet cherry, raw | 1.15 | 0.83 | 1.56 | 0.25 | 8 | 1 |