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 [Unknown color], raw / Onion [Unknown color], boiled
Flavonoids
Flavonols Quercetin 3,4'-O-diglucoside 0.6 0.49 0.74 0.11 3 2
Quercetin 4'-O-glucoside 0.54 0.4 0.69 0.12 3 2
mean RF value min max SD n # of references
 
Vegetables - Onion-family vegetables - Onion [Unknown color], raw / Onion [Unknown color], boiled
Flavonoids
Flavonols Kaempferol 0.26 0.23 0.28 0.022 3 1
Quercetin 0.44 0.42 0.46 0.016 3 1