Showing retention factors for Ferulic 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 - Ferulic acid
Non-alcoholic beverages
Fruit juices - Citrus juices Orange, pure juice 6.54 1 45 10.84 18 1
Fruit juices - Pome juices Apple [Dessert], pure juice 3.91 1.45 7.66 2.38 7 1
Vegetable juices - Fruit vegetable juices Tomato, juice 0.91 0.86 0.97 0.039 18 1
Vegetables
Fruit vegetables Tomato, ketchup 0.93 0.88 0.99 0.034 18 1
mean RF value min max SD n # of references
 
Phenolic acids - Hydroxycinnamic acids - Ferulic acid
Non-alcoholic beverages
Fruit juices - Citrus juices Orange, pure juice 0.84 0.67 0.97 0.096 18 1
Vegetables
Cabbages Kale, blanched, canned 0.95 0.95 0.96 0.005 2 1