Showing retention factors for Ferulic acid in foods with the process canned 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 - 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 |