Showing retention factors for polyphenols in Onion [Yellow], raw with the process stored at room temperature 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 [Yellow], raw / Onion [Yellow], raw, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 0.087 | 0.03 | 0.17 | 0.06 | 3 | 1 |
| Quercetin 3,4'-O-diglucoside | 1.14 | 0.99 | 1.29 | 0.096 | 7 | 1 | |
| Quercetin 4'-O-glucoside | 0.48 | 0.44 | 0.55 | 0.037 | 7 | 1 | |