Showing retention factors for Quercetin 3,4'-O-diglucoside in Onion [Yellow], raw with the process stored at room temperature Food Processing

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
1.14 0.99 1.29 0.10 7

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
0.99 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 12 days - Crow Bow 104.47 104.05 mg/100 g fresh weight
1.09 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 28 days - Crow Bow 104.47 114.21 mg/100 g fresh weight
1.12 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 56 days - Crow Bow 104.47 117.11 mg/100 g fresh weight
1.14 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 84 days - Crow Bow 104.47 119.39 mg/100 g fresh weight
1.29 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 105 days - Crow Bow 104.47 135.77 mg/100 g fresh weight
1.10 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 140 days - Crow Bow 104.47 115.66 mg/100 g fresh weight
1.26 Brown onion - Skinned - Stored 0 days - Crow Bow Brown onion - Skinned - Stored 168 days - Crow Bow 104.47 132.24 mg/100 g fresh weight