Showing retention factors for Quercetin in foods with the process pasteurized 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 2.24 1.36 3.85 0.96 4 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Non-alcoholic beverages
Fruit juices - Berry juices Strawberry, pure juice 0.98 0.97 1 0.015 2 1
Vegetables
Fruit vegetables Tomato, whole, raw 3.61 3.61 3.61 0 1 1