Showing retention factors for 5-Caffeoylquinic 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 - 5-Caffeoylquinic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 1 | 0.76 | 1.17 | 0.17 | 3 | 1 |