Showing retention factors for Nordihydrocapsaicin in foods with the process grilled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Other polyphenols - Dihydrocapsaicins - Nordihydrocapsaicin | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Sweet pepper [Green], raw | 1.18 | 0.49 | 2.6 | 0.85 | 4 | 1 |
| Chilli pepper C. pubescens [Yellow], raw | 1.17 | 1.17 | 1.17 | 0 | 1 | 1 | |
| Sweet pepper [Red], raw | 1 | 1 | 1.01 | 0.005 | 2 | 1 | |
| Chilli pepper C. chinense [Yellow], raw | 0.99 | 0.99 | 0.99 | 0 | 1 | 1 | |
| Chilli pepper C. chinense [Green], raw | 1.21 | 1.21 | 1.21 | 0 | 1 | 1 | |