Showing retention factors for polyphenols in Onion [Yellow], raw 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 | ||
| Vegetables - Onion-family vegetables - Onion [Yellow], raw / Onion [Yellow], boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 3,4'-O-diglucoside | 0.79 | 0.79 | 0.79 | 0 | 1 | 1 |
| Quercetin 4'-O-glucoside | 0.54 | 0.54 | 0.54 | 0 | 1 | 1 | |