Contradictory to this loss in
the form of press cake, these latter two flavonol compounds were
highly recovered (87% of quercetin-malonyl-glucoside present in
the fresh fruit was ended up in the final juice) or even had
increased values (105% of quercetin-3-glucoside present in the
fresh fruit was ended up in the final juice) in the processed juice
sample compared to the original fruit.