Showing retention factors for Dihydrocapsaicin 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 - Dihydrocapsaicins - Dihydrocapsaicin | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Sweet pepper [Red], raw | 1.1 | 0.95 | 1.25 | 0.15 | 2 | 1 |
| Chilli pepper C. pubescens [Yellow], raw | 1.08 | 1.08 | 1.08 | 0 | 1 | 1 | |
| Chilli pepper C. chinense [Yellow], raw | 1.15 | 1.15 | 1.15 | 0 | 1 | 1 | |
| Sweet pepper [Yellow], raw | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 | |
| Sweet pepper [Green], raw | 0.89 | 0.58 | 1.19 | 0.3 | 2 | 1 | |
| Chilli pepper C. chinense [Green], raw | 1.45 | 1.45 | 1.45 | 0 | 1 | 1 | |