Showing retention factors for Quercetin in foods with the process canned 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
Fruit vegetables Tomato, whole, raw 0.69 0.56 0.75 0.09 3 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Vegetables
Fruit vegetables Tomato, whole, raw 0.77 0.36 1.5 0.38 6 1