Showing retention factors for Quercetin 3-O-rutinoside in Buckwheat, grits with the process boiled Food Processing
Yield factor value: 1.67 (Buckwheat, grits, boiled, USDA_2010_SR23)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 0.16 | 0.16 | 0.16 | 0.00 | 1 |
Original Retention Factor Values used to Produce Mean
Kreft I., Fabjan N., Yasumoto K. (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98:508-512
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.16 | Buckwheat | Buckwheat groats cooked at 100°C for 60 min | 21.07 | 2.14 | mg/100 g fresh weight |