Showing retention factors for Quercetin in foods with the process fried 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 | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Broccoli, raw | 0.21 | 0.21 | 0.21 | 0 | 1 | 1 |
| Fruit vegetables | Tomato, whole, raw | 0.57 | 0.57 | 0.57 | 0 | 1 | 1 |
| Onion-family vegetables | Onion [White], raw | 0.48 | 0.48 | 0.48 | 0 | 1 | 1 |
| Onion [Unknown color], raw | 0.41 | 0.37 | 0.46 | 0.045 | 2 | 1 | |