Showing retention factors for Quercetin 4'-O-glucoside in foods with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Quercetin 4'-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Onion-family vegetables | Onion [Unknown color], raw | 0.54 | 0.4 | 0.69 | 0.12 | 3 | 2 |
| Onion [Yellow], raw | 0.54 | 0.54 | 0.54 | 0 | 1 | 1 | |