Showing retention factors for polyphenols in Onion [Unknown color], raw with the process blanched 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 [Unknown color], raw / Onion [Unknown color], blanched | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.53 | 0.53 | 0.53 | 0 | 1 | 1 |
| Kaempferol | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 | |