Yield factor value: 1.0 (Any food, stored at room temperature, UNSPECIFIED)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.09 0.03 0.17 0.06 3

Original Retention Factor Values used to Produce Mean

Price K.R., Bacon J.R., Rhodes M.J.C. (1997) Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). Journal of Agricultural and Food Chemistry 45:938-942

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.17 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 12 days - Crow Bow 2.9 0.5 mg/100 g fresh weight
0.06 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 28 days - Crow Bow 2.9 0.2 mg/100 g fresh weight
0.03 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 56 days - Crow Bow 2.9 0.1 mg/100 g fresh weight