Showing retention factors for Sinapic 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 - Sinapic acid | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Citrus juices | Orange, pure juice | 4.8 | 0.57 | 30 | 6.97 | 18 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - Sinapic acid | |||||||
|---|---|---|---|---|---|---|---|
| Non-alcoholic beverages | |||||||
| Fruit juices - Citrus juices | Orange, pure juice | 0.77 | 0.44 | 1 | 0.16 | 18 | 1 |
| Vegetables | |||||||
| Cabbages | Kale, blanched, canned | 0.94 | 0.9 | 0.97 | 0.035 | 2 | 1 |