Showing retention factors for Gallic 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 - Hydroxybenzoic acids - Gallic acid | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 2.62 | 1.5 | 3.75 | 0.92 | 3 | 1 |