Yield factor value: 0.62 (Onions, sliced, fried, KoV,SE, 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
0.26 0.25 0.26 5.00e-03 2

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
0.26 Onion - Raw Onion - Pan-fried rapeseed oil 5 min 0.96 0.41 mg/100 g fresh weight
0.25 Onion - Raw Onion - Pan-fried butter 5 min 0.96 0.39 mg/100 g fresh weight