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 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
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