Showing retention factors for 5-Caffeoylquinic acid in foods with the process steamed 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 0.39 0.39 0.39 0 1 1
Common bean [Others], whole, raw 0.14 0.14 0.14 0 1 1
Vegetables
Shoot vegetables Globe artichoke, heads, raw 2.43 2.43 2.43 0 1 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - 5-Caffeoylquinic acid
Vegetables
Cabbages Broccoli, raw 0.43 0.43 0.43 0 1 1
Cauliflower, raw 1.84 1.84 1.84 0 1 1
Gourds Zucchini, raw 0 0 0 0 1 1
Root vegetables Carrot, raw 0.42 0.04 0.81 0.39 2 2