Showing retention factors for 5-8'-Dehydrodiferulic acid in foods with the process baked 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 - 5-8'-Dehydrodiferulic acid | |||||||
|---|---|---|---|---|---|---|---|
| Cereals and cereal products | |||||||
| Cereals | Rye, whole grain flour | 1.24 | 1.24 | 1.24 | 0 | 1 | 1 |
| Common wheat, whole grain flour | 1.79 | 1.79 | 1.79 | 0 | 1 | 1 | |