Showing retention factors for Quercetin in foods 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
 
Flavonoids - Flavonols - Quercetin
Vegetables
Cabbages Cauliflower, raw 2.39 2.39 2.39 0 1 1
Common cabbage [Unknown colour], raw 1.66 1.66 1.66 0 1 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Vegetables
Cabbages Kale, raw 0.43 0.43 0.43 0 1 1
Onion-family vegetables Onion [Unknown color], raw 0.53 0.53 0.53 0 1 1