Showing retention factors for p-Coumaric acid in foods with the process stored at room temperature 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
Non-alcoholic beverages
Fruit juices - Citrus juices Orange, pure juice 2.55 1 9.25 2.28 18 1
Fruit juices - Pome juices Apple [Dessert], pure juice 1.13 0.85 1.56 0.26 7 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - p-Coumaric acid
Non-alcoholic beverages
Fruit juices - Citrus juices Orange, pure juice 0.8 0.51 0.97 0.15 18 1
Vegetables
Cabbages Kale, blanched, canned 0.92 0.91 0.93 0.01 2 1