Showing retention factors for 4-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 - 4-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Shoot vegetables | Globe artichoke, heads, raw | 4.27 | 4.27 | 4.27 | 0 | 1 | 1 |
| Tubers | Potato, peeled, raw | 0.79 | 0.47 | 1.18 | 0.22 | 8 | 1 |