Showing retention factors for Quercetin 3-O-rutinoside in foods with the process puree making 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 | Apricot, raw | 0.69 | 0.66 | 0.73 | 0.035 | 2 | 1 |