Showing retention factors for Quercetin 4'-O-glucoside in foods 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 | ||
| Flavonoids - Flavonols - Quercetin 4'-O-glucoside | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Onion-family vegetables | Onion [Yellow], raw | 0.48 | 0.44 | 0.55 | 0.037 | 7 | 1 |
| Onion [Red], raw | 0.53 | 0.41 | 0.62 | 0.073 | 7 | 1 | |