Showing retention factors for Quercetin in foods with the process stored refrigerated 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 | 0.99 | 0.89 | 1.1 | 0.1 | 2 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Quercetin | |||||||
|---|---|---|---|---|---|---|---|
| Fruits and fruit products | |||||||
| Fruits - Berries | Red raspberry, raw | 1.09 | 1.06 | 1.13 | 0.035 | 2 | 1 |
| Non-alcoholic beverages | |||||||
| Fruit juices - Berry juices | Strawberry, pure juice, high-intensity pulsed electric fields | 0.82 | 0.42 | 1 | 0.18 | 8 | 1 |
| Strawberry, pure juice | 0.94 | 0.94 | 0.94 | 0 | 2 | 1 | |
| Strawberry, pure juice, pasteurized | 0.84 | 0.53 | 1.02 | 0.16 | 16 | 1 | |
| Vegetables | |||||||
| Cabbages | Kale [Curly], raw | 0.99 | 0.96 | 1.04 | 0.038 | 3 | 1 |