Showing retention factors for Caffeic acid in foods with the process blanched 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 - Caffeic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Kale, raw | 0.57 | 0.57 | 0.57 | 0 | 1 | 1 |