Showing retention factors for Quercetin 3-O-rutinoside in foods with the process steamed 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 | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Tubers | Potato, peeled, raw | 0.54 | 0.54 | 0.54 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Quercetin 3-O-rutinoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Cauliflower, raw | 0.76 | 0.76 | 0.76 | 0 | 1 | 1 |
| Root vegetables | Carrot, raw | 0.32 | 0.32 | 0.32 | 0 | 1 | 1 |