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