Showing retention factors for Quercetin 3,4'-O-diglucoside in Onion [Red], raw with the process stored refrigerated Food Processing
Yield factor value: 1.0 (Any food, stored refrigerated, UNSPECIFIED)
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
Calculated Mean Retention Factor Value
| mean RF value | Min | Max | SD | n |
|---|---|---|---|---|
| 1.12 | 0.83 | 1.56 | 0.31 | 4 |
Original Retention Factor Values used to Produce Mean
Pérez-Gregorio M.R., Garcia-Falcon M.S. (2011) Flavonoids changes in fresh-cut onions during storage in different packaging systems. Food Chemistry 124:652-658
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.83 | Onion | Onion, stored under vaccum in the absence of light, refrigerated conditions (1-2°C) | 16.3 | 13.6 | mg/100 g fresh weight |
| 1.27 | Onion | Onion, stored in closed cup PS, in the absence of light, refrigerated conditions (1-2°C) | 17.4 | 22.2 | mg/100 g fresh weight |
| 0.84 | Onion | Onion, stored in closed cup PET, in the absence of light, refrigerated conditions (1-2°C) | 17.4 | 14.7 | mg/100 g fresh weight |
| 1.56 | Onion | Onion, stored in closed cup PS, in the presence of visible light, refrigerated conditions (1-2°C) | 12.0 | 18.8 | mg/100 g fresh weight |