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 5.27 0.67 10.07 4.34 4 1
Chilli pepper C. chinense [Green], raw 1.41 1.41 1.41 0 1 1
Sweet pepper [Red], raw 1.32 0.98 1.66 0.34 2 1
Chilli pepper C. pubescens [Yellow], raw 1.09 1.09 1.09 0 1 1
Chilli pepper C. chinense [Yellow], raw 1.38 1.38 1.38 0 1 1
Sweet pepper [Yellow], raw 0.65 0.65 0.65 0 1 1