Showing retention factors for Capsaicin in foods with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Other polyphenols - Capsaicinoids - Capsaicin | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Sweet pepper [Green], raw | 0.68 | 0.66 | 0.69 | 0.015 | 2 | 1 |
| Chilli pepper C. pubescens [Yellow], raw | 0.79 | 0.79 | 0.79 | 0 | 1 | 1 | |
| Sweet pepper [Red], raw | 0.78 | 0.77 | 0.78 | 0.005 | 2 | 1 | |
| Chilli pepper C. chinense [Yellow], raw | 0.86 | 0.86 | 0.86 | 0 | 1 | 1 | |
| Chilli pepper C. chinense [Green], raw | 0.83 | 0.83 | 0.83 | 0 | 1 | 1 | |