Showing retention factors for polyphenols in Sweet pepper [Red], 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 [Red], raw / Sweet pepper [Red], grilled | |||||||
|---|---|---|---|---|---|---|---|
| Other polyphenols | |||||||
| Capsaicinoids | Capsaicin | 1.32 | 0.98 | 1.66 | 0.34 | 2 | 1 |
| Dihydrocapsaicins | Dihydrocapsaicin | 1.1 | 0.95 | 1.25 | 0.15 | 2 | 1 |
| Nordihydrocapsaicin | 1 | 1 | 1.01 | 0.005 | 2 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Fruit vegetables - Sweet pepper [Red], raw / Sweet pepper [Red], grilled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.16 | 0.73 | 1.62 | 0.36 | 3 | 1 |