Showing retention factors for Quercetin in Onion [Unknown color], 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 |
|---|---|---|---|---|
| 0.44 | 0.42 | 0.46 | 0.02 | 3 |
Original Retention Factor Values used to Produce Mean
Ewald C., Fjelkner-Modig S., Johansson K., Sjoholm I., Akesson B. (1999) Effect of processing on major flavonoids in processed onions, green beans, and peas. Food Chemistry 64:231-235
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.46 | Onion - Raw | Onion - Boiled in water 3 min | 41.0 | 22.0 | mg/100 g fresh weight |
| 0.42 | Onion - Raw | Onion - Boiled in water 3 min - Warm-holding 60°C 1h | 41.0 | 20.0 | mg/100 g fresh weight |
| 0.44 | Onion - Raw | Onion - Boiled in water 3 min - Warm-holding 60°C 2h | 41.0 | 21.0 | mg/100 g fresh weight |