Showing retention factors for Quercetin in foods 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 | ||
Flavonoids - Flavonols - Quercetin | |||||||
---|---|---|---|---|---|---|---|
Alcoholic beverages | |||||||
Wines - Grape wines | Wine [Red] | 2.95 | 2.33 | 3.56 | 0.31 | 12 | 1 |
Wine [White] | 0.3 | 0.3 | 0.3 | 0 | 1 | 1 | |
Non-alcoholic beverages | |||||||
Fruit juices - Pome juices | Apple [Dessert], pure juice | 1.07 | 0.65 | 1.49 | 0.27 | 7 | 1 |
Vegetable juices - Fruit vegetable juices | Tomato, juice | 0.85 | 0.76 | 0.95 | 0.062 | 18 | 1 |
Vegetables | |||||||
Fruit vegetables | Tomato, ketchup | 0.85 | 0.76 | 0.95 | 0.063 | 18 | 1 |
Onion-family vegetables | Onion [Red], raw | 1.51 | 0.94 | 2.41 | 0.65 | 3 | 1 |
Onion [Yellow], raw | 0.087 | 0.03 | 0.17 | 0.06 | 3 | 1 |