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

mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Ferulic acid
Vegetables
Fruit vegetables Tomato, whole, raw 1.95 1.5 2.7 0.53 3 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Ferulic acid
Fruits and fruit products
Fruits - Citrus Tangerine 0.41 0.41 0.41 0 1 1