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 |
| 0.54 |
0.40 |
0.69 |
0.12 |
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 |
| 0.69 |
Onions - raw - average 4 cultivars |
Onions - boiled in a boiling distilled water - average 4 cultivars |
21.93 |
17.52 |
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 |
| 0.54 |
Red onion |
Red onion, skinned, boiled at 103°C for 30 min |
393.0 |
247.0 |
mg/100 g fresh weight |
| 0.40 |
Red onion |
Red onion, skinned, boiled at 103°C for 60 min |
479.0 |
223.0 |
mg/100 g fresh weight |