Showing retention factors for Quercetin 3-O-glucoside 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 | ||
| Flavonoids - Flavonols - Quercetin 3-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Alcoholic beverages | |||||||
| Wines - Grape wines | Wine [Red] | 1.03 | 0.69 | 1.34 | 0.22 | 12 | 1 |
| Wine [White] | 0.11 | 0.11 | 0.11 | 0 | 1 | 1 | |
| Fruits and fruit products | |||||||
| Fruits - Berries | Rowanberry, raw | 0.16 | 0.16 | 0.16 | 0 | 1 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Pome juices | Apple [Dessert], pure juice | 0.46 | 0.23 | 0.84 | 0.21 | 7 | 1 |