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 [White] 0.3 0.3 0.3 0 1 1
Wine [Red] 2.95 2.33 3.56 0.31 12 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
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Vegetables
Cabbages Kale, blanched, canned 0.93 0.89 0.96 0.035 2 1
Fruit vegetables Tomato, paste, pasteurized 1.03 1 1.11 0.038 6 1