Showing retention factors for Quercetin 3,4'-O-diglucoside in Onion [Yellow], 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 |
|---|---|---|---|---|
| 0.79 | 0.79 | 0.79 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Makris D.P., Rossiter J.T. (2001) Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry 49:3216-3222 PubMed (11453754)
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.79 | Orange onion bulb - Allium cepa - Skinned - Control for boiling | Orange onion bulb - Allium cepa - Skinned - Boiled | 30.2 | 27.66 | mg/100 g fresh weight |