Showing retention factors for 5-Caffeoylquinic acid in foods with the process fried 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
Vegetables
Shoot vegetables Globe artichoke, heads, raw 1.33 1.33 1.33 0 1 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - 5-Caffeoylquinic acid
Vegetables
Cabbages Broccoli, raw 0.37 0.37 0.37 0 1 1
Gourds Zucchini, raw 0 0 0 0 1 1
Root vegetables Carrot, raw 0.05 0.05 0.05 0 1 1