Showing retention factors for Quercetin 3-O-rutinoside in foods with the process stored at room temperature

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Flavonoids - Flavonols - Quercetin 3-O-rutinoside
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Berries	Rowanberry, raw	0.31	0.31	0.31	0	1	1
Fruits - Drupes	Sweet cherry, raw	1.28	0.69	2.36	0.56	8	1
Non-alcoholic beverages
Vegetable juices - Fruit vegetable juices	Tomato, juice	0.92	0.87	0.97	0.031	18	1
Vegetables
Fruit vegetables	Tomato, ketchup	0.94	0.89	0.99	0.03	18	1

Showing retention factors for Quercetin 3-O-rutinoside in foods with the process stored at room temperature Food Processing