Showing retention factors for Cyanidin 3-O-(6''-malonyl-laminaribioside) in Onion [Red], raw with the process frozen Food Processing
Yield factor value: 1.0 (Any food, frozen, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.75 | 0.75 | 0.75 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Pérez-Gregorio M.R., Regueiro J., González-Barreiro C., Rial-Otero R., Simal-Gándara J. (2011) Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage. Food Control 22:1108-1113
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.75 | Red onion | Red onion - Frozen | 0.04 | 0.03 | mg/100 g fresh weight |