Showing retention factors for polyphenols in Sweet pepper [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 - Sweet pepper [Green], raw / Sweet pepper [Green], boiled
Other polyphenols
Capsaicinoids Capsaicin 0.68 0.66 0.69 0.015 2 1
Dihydrocapsaicins Dihydrocapsaicin 0.63 0.59 0.67 0.04 2 1
Nordihydrocapsaicin 0.52 0.41 0.63 0.11 2 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Sweet pepper [Green], raw / Sweet pepper [Green], boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 0.91 0.85 0.95 0.043 3 1