Showing retention factors for polyphenols in Sweet pepper [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 - Sweet pepper [Green], raw / Sweet pepper [Green], grilled | |||||||
|---|---|---|---|---|---|---|---|
| Other polyphenols | |||||||
| Capsaicinoids | Capsaicin | 5.27 | 0.67 | 10.07 | 4.34 | 4 | 1 |
| Dihydrocapsaicins | Nordihydrocapsaicin | 1.18 | 0.49 | 2.6 | 0.85 | 4 | 1 |
| Dihydrocapsaicin | 0.89 | 0.58 | 1.19 | 0.3 | 2 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Sweet pepper [Green], raw / Sweet pepper [Green], grilled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.53 | 0.86 | 2.16 | 0.44 | 5 | 1 |