Showing retention factors for polyphenols in Chilli pepper C. chinense [Yellow], 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 [Yellow], raw / Chilli pepper C. chinense [Yellow], boiled
Other polyphenols
Capsaicinoids Capsaicin 0.86 0.86 0.86 0 1 1
Dihydrocapsaicins Dihydrocapsaicin 0.74 0.74 0.74 0 1 1
Nordihydrocapsaicin 0.59 0.59 0.59 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Chilli pepper C. chinense [Yellow], raw / Chilli pepper C. chinense [Yellow], boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 1.74 1.74 1.74 0 1 1