Showing retention factors for Polyphenols, total in Onion [White], raw with the process boiled Food Processing
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 |