Showing retention factors for Quercetin in foods with the process frozen 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
Fruits and fruit products
Fruits - Berries Red raspberry, raw 0.39 0.39 0.39 0 1 1
Vegetables
Onion-family vegetables Onion [Red], raw 0.75 0.75 0.75 0 1 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Fruits and fruit products
Fruits - Berries Red raspberry, raw 0.6 0.6 0.6 0 1 1