Showing retention factors for 5-Caffeoylquinic acid in foods with the process 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 - 5-Caffeoylquinic acid
Seeds
Pulses - Beans - Common bean Common bean [Black], whole, raw 0.45 0.45 0.45 0 1 1
Common bean [Others], whole, raw 0.33 0.33 0.33 0 1 1
Vegetables
Fruit vegetables Eggplant [Purple], peeled, raw 3.07 3.07 3.07 0 1 1
Root vegetables Carrot, raw 0.52 0.25 1.03 0.23 10 1
Shoot vegetables Globe artichoke, heads, raw 1.49 1.49 1.49 0 1 1
Tubers Potato, raw 0.67 0.58 0.81 0.075 10 1
Potato, peeled, raw 0.82 0.58 1.14 0.17 8 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - 5-Caffeoylquinic acid
Vegetables
Cabbages Broccoli, raw 0.39 0.39 0.39 0 1 1
Cauliflower, raw 1.01 1.01 1.01 0 1 1
Gourds Zucchini, raw 0 0 0 0 1 1
Root vegetables Carrot, raw 0.35 0.35 0.35 0 1 1