Showing retention factors for Quercetin 3,4'-O-diglucoside in Onion [Unknown color], raw with the process baked Food Processing
Yield factor value: 0.85 (Onion, raw, mature, peeled, chopped, cooked by baking, boiling, or steaming, PECOT 1956_USDA-AH-102)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.80 | 0.80 | 0.80 | 0.00 | 1 |
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 |
|---|---|---|---|---|---|
| 0.80 | Onions - raw - average 4 cultivars | Onions - baked at 176°C - average 4 cultivars | 15.74 | 14.88 | mg/100 g fresh weight |