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 |
| 0.60 |
0.49 |
0.74 |
0.11 |
3 |
Original Retention Factor Values used to Produce Mean
Lombard K., Peffley E., Geoffriau E., Thompson L., Herring A. (2005) Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. Journal of Food Composition and Analysis 18:571-581
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.74 |
Onions - raw - average 4 cultivars |
Onions - boiled in a boiling distilled water - average 4 cultivars |
15.74 |
13.42 |
mg/100 g fresh weight |
Rodrigues A.S., Perez-Gregorio M.R., Garcia-Falcon M.S., Simal-Gandara J. (2009) Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs. Food Research International 42:1331-1336
| Retention Factor |
Food Before Processing |
Food After Processing |
Content Before Processing |
Content After Processing |
Units |
| 0.56 |
Red onion |
Red onion, skinned, boiled at 103°C for 30 min |
303.0 |
198.0 |
mg/100 g fresh weight |
| 0.49 |
Red onion |
Red onion, skinned, boiled at 103°C for 60 min |
412.0 |
236.0 |
mg/100 g fresh weight |