Showing retention factors for 1,3-Dicaffeoylquinic acid in foods with the process pressure-boiled 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 - 1,3-Dicaffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Shoot vegetables | Globe artichoke, heads, raw | 1.17 | 0.75 | 1.58 | 0.41 | 2 | 1 |