Showing retention factors for polyphenols in Onion [Unknown color], raw with the process fried 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], fried | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.26 | 0.25 | 0.26 | 0.005 | 2 | 1 |
| Quercetin | 0.41 | 0.37 | 0.46 | 0.045 | 2 | 1 | |