Showing retention factors for p-Coumaric acid in foods with the process roasted 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 - p-Coumaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Nuts | Peanut, dehulled | 3.11 | 1 | 5.94 | 1.39 | 12 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Phenolic acids - Hydroxycinnamic acids - p-Coumaric acid | |||||||
|---|---|---|---|---|---|---|---|
| Seeds | |||||||
| Pulses - Peas | Chickpea, whole, raw | 0.83 | 0.83 | 0.83 | 0 | 1 | 1 |