Showing retention factors for polyphenols in Onion [Unknown color], raw with the process boiled 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 [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 | |