Showing retention factors for Polyphenols, total in foods 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 | ||
| Polyphenols, total - Polyphenols, total - Polyphenols, total | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Eggplant [Purple], peeled, raw | 1.3 | 1.3 | 1.3 | 0 | 1 | 1 |
| Sweet pepper [Red], raw | 1.16 | 0.73 | 1.62 | 0.36 | 3 | 1 | |
| Chilli pepper C. pubescens [Yellow], raw | 1.36 | 1.36 | 1.36 | 0 | 1 | 1 | |
| Chilli pepper C. chinense [Yellow], raw | 2.2 | 2.2 | 2.2 | 0 | 1 | 1 | |
| Sweet pepper [Yellow], raw | 1.06 | 0.68 | 1.44 | 0.38 | 2 | 1 | |
| Sweet pepper [Green], raw | 1.53 | 0.86 | 2.16 | 0.44 | 5 | 1 | |
| Chilli pepper C. chinense [Green], raw | 2.17 | 2.17 | 2.17 | 0 | 1 | 1 | |