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-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
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
Flavonols Quercetin 4'-O-glucoside 0.9 0.9 0.9 0 1 1
Quercetin 0.75 0.75 0.75 0 1 1
Quercetin 3,4'-O-diglucoside 0.94 0.94 0.94 0 1 1