Showing retention factors for polyphenols in Chilli pepper C. chinense [Green], raw 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 | ||
| Vegetables - Fruit vegetables - Chilli pepper C. chinense [Green], raw / Chilli pepper C. chinense [Green], grilled | |||||||
|---|---|---|---|---|---|---|---|
| Other polyphenols | |||||||
| Capsaicinoids | Capsaicin | 1.41 | 1.41 | 1.41 | 0 | 1 | 1 |
| Dihydrocapsaicins | Nordihydrocapsaicin | 1.21 | 1.21 | 1.21 | 0 | 1 | 1 |
| Dihydrocapsaicin | 1.45 | 1.45 | 1.45 | 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], grilled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 2.17 | 2.17 | 2.17 | 0 | 1 | 1 |