Showing retention factors for Quercetin in Onion [Red], raw with the process stored at room temperature Food Processing
Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.51 | 0.94 | 2.41 | 0.65 | 3 |
Original Retention Factor Values used to Produce Mean
Price K.R., Bacon J.R., Rhodes M.J.C. (1997) Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). Journal of Agricultural and Food Chemistry 45:938-942
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 2.41 | Red onion - Skinned - Stored 0 days - Red Baron | Red onion - Skinned - Stored 12 days - Red Baron | 1.7 | 4.1 | mg/100 g fresh weight |
| 1.17 | Red onion - Skinned - Stored 0 days - Red Baron | Red onion - Skinned - Stored 28 days - Red Baron | 1.7 | 2.0 | mg/100 g fresh weight |
| 0.94 | Red onion - Skinned - Stored 0 days - Red Baron | Red onion - Skinned - Stored 56 days - Red Baron | 1.7 | 1.6 | mg/100 g fresh weight |