Showing retention factors for Quercetin 3-O-rutinoside 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 3-O-rutinoside
Cereals and cereal products
Cereals Buckwheat, grits 0.16 0.16 0.16 0 1 1
Vegetables
Gourds Zucchini, raw 0.65 0.44 0.9 0.17 10 1
Pod vegetables Green bean, raw 0.78 0.47 1.23 0.24 10 1
Shoot vegetables Asparagus, raw 0.56 0.56 0.56 0 1 1
Tubers Potato, peeled, raw 0.53 0.53 0.53 0 1 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin 3-O-rutinoside
Vegetables
Cabbages Cauliflower, raw 0.08 0.08 0.08 0 1 1
Root vegetables Carrot, raw 0.32 0.32 0.32 0 1 1
Shoot vegetables Asparagus, raw 1.53 1.07 1.91 0.3 4 1