Showing retention factors for Capsaicin 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 | ||
| 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 | |