Showing retention factors for polyphenols in Chilli pepper C. chinense [Green], raw with the process boiled Food Processing

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Chilli pepper C. chinense [Green], raw / Chilli pepper C. chinense [Green], boiled
Other polyphenols
Capsaicinoids Capsaicin 0.83 0.83 0.83 0 1 1
Dihydrocapsaicins Nordihydrocapsaicin 1.1 1.1 1.1 0 1 1
Dihydrocapsaicin 0.78 0.78 0.78 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Chilli pepper C. chinense [Green], raw / Chilli pepper C. chinense [Green], boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 1.82 1.82 1.82 0 1 1