Showing retention factors for polyphenols in Onion [Red], raw 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 | ||
| Vegetables - Onion-family vegetables - Onion [Red], raw / Onion [Red], raw, frozen | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Cyanidin 3-O-glucoside | 0.9 | 0.9 | 0.9 | 0 | 1 | 1 |
| Cyanidin 3-O-(6''-malonyl-glucoside) | 0.85 | 0.85 | 0.85 | 0 | 1 | 1 | |
| Cyanidin 3-O-laminaribioside | 0.66 | 0.66 | 0.66 | 0 | 1 | 1 | |
| Cyanidin 3-O-(6''-malonyl-laminaribioside) | 0.75 | 0.75 | 0.75 | 0 | 1 | 1 | |
| Flavonols | Quercetin | 0.75 | 0.75 | 0.75 | 0 | 1 | 1 |
| Quercetin 3,4'-O-diglucoside | 0.94 | 0.94 | 0.94 | 0 | 1 | 1 | |
| Quercetin 4'-O-glucoside | 0.9 | 0.9 | 0.9 | 0 | 1 | 1 | |