Showing retention factors for Kaempferol in Onion [Unknown color], raw with the process microwaved Food Processing
Yield factor value: 0.93 (Potato, not-peeled, cooked by microwave, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.28 | 0.28 | 0.28 | 0.00 | 1 |
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 |
|---|---|---|---|---|---|
| 0.28 | Onion - Raw | Onion - Microwaved 3 min 650 W | 0.96 | 0.29 | mg/100 g fresh weight |