Showing retention factors for polyphenols in Sweet pepper [Yellow], 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 [Yellow], raw / Sweet pepper [Yellow], grilled
Other polyphenols
Capsaicinoids Capsaicin 0.65 0.65 0.65 0 1 1
Dihydrocapsaicins Dihydrocapsaicin 0.22 0.22 0.22 0 1 1
mean RF value min max SD n # of references
 
Vegetables - Fruit vegetables - Sweet pepper [Yellow], raw / Sweet pepper [Yellow], grilled
Polyphenols, total
Polyphenols, total Polyphenols, total 1.06 0.68 1.44 0.38 2 1