Showing retention factors for polyphenols in Onion [Red], raw 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 | ||
| Vegetables - Onion-family vegetables - Onion [Red], raw / Onion [Red], raw, stored at room temperature | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin 4'-O-glucoside | 0.53 | 0.41 | 0.62 | 0.073 | 7 | 1 |
| Quercetin | 1.51 | 0.94 | 2.41 | 0.65 | 3 | 1 | |
| Quercetin 3,4'-O-diglucoside | 0.87 | 0.78 | 0.99 | 0.072 | 7 | 1 | |