Yield factor value: 0.87 (Onion, boiled, LCW, NL, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.53 0.30 0.74 0.17 4

Original Retention Factor Values used to Produce Mean

Im M.H., Park Y.-S., Ham K.-S., Kang S.-G., Heo, B.-G., Leontowicz, H., Leontowicz, M., Namiesnik J., Najman K., Gorinstein, S. (2012) Effects of cooking on the bioactivity of lotus roots and white onions. International Journal of Food Properties 15:49-59

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.74 White onions White onions boiled 10 min 114.13 97.85 mg/100 g fresh weight
0.63 White onions White onions boiled 20 min 114.13 83.77 mg/100 g fresh weight
0.43 White onions White onions boiled 40 min 114.13 57.06 mg/100 g fresh weight
0.30 White onions White onions boiled 60 min 114.13 40.06 mg/100 g fresh weight