Showing retention factors for Caffeic acid in foods with the process canned

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Phenolic acids - Hydroxycinnamic acids - Caffeic acid
		mean RF value	min	max	SD	n	# of references

Vegetables
Fruit vegetables	Tomato, whole, raw	0.6	0.56	0.68	0.057	3	1

Phenolic acids - Hydroxycinnamic acids - Caffeic acid
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Citrus	Tangerine	0.54	0.54	0.54	0	1	1

Showing retention factors for Caffeic acid in foods with the process canned Food Processing