Showing retention factors for Cyanidin 3-O-glucoside in Onion [Red], raw with the process freeze-dried Food Processing
Yield factor value: 0.08 (Tomato, lyophilised, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.06 | 0.06 | 0.06 | 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 |
|---|---|---|---|---|---|
| 0.06 | Red onion | Red onion - Freeze-dried | 0.1 | 0.08 | mg/100 g fresh weight |