Showing retention factors for Quercetin 3,4'-O-diglucoside 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 3,4'-O-diglucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Onion-family vegetables | Onion [Yellow], raw | 0.79 | 0.79 | 0.79 | 0 | 1 | 1 |
| Onion [Unknown color], raw | 0.6 | 0.49 | 0.74 | 0.11 | 3 | 2 | |