Showing retention factors for polyphenols in Sweet pepper [Red], 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 [Red], raw / Sweet pepper [Red], boiled
Other polyphenols
Capsaicinoids Capsaicin 0.78 0.77 0.78 0.005 2 1
Dihydrocapsaicins Dihydrocapsaicin 0.67 0.57 0.77 0.1 2 1
Nordihydrocapsaicin 0.59 0.5 0.68 0.09 2 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Sweet pepper [Red], raw / Sweet pepper [Red], boiled
Polyphenols, total
Polyphenols, total Polyphenols, total 1.01 0.79 1.24 0.18 3 1