Showing retention factors for Quercetin 3-O-rutinoside in foods with the process dried 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-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Drupes | Plum, fresh | 0.81 | 0.48 | 1.13 | 0.33 | 2 | 1 |
| Fruits - Other fruits | Fig, whole, fresh | 2.52 | 0.55 | 4.1 | 1.25 | 6 | 1 |