Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Other polyphenols - Dihydrocapsaicins - Nordihydrocapsaicin
Vegetables
Fruit vegetables Chilli pepper C. chinense [Yellow], raw 0.59 0.59 0.59 0 1 1
Chilli pepper C. chinense [Green], raw 1.1 1.1 1.1 0 1 1
Sweet pepper [Green], raw 0.52 0.41 0.63 0.11 2 1
Chilli pepper C. pubescens [Yellow], raw 0.77 0.77 0.77 0 1 1
Sweet pepper [Red], raw 0.59 0.5 0.68 0.09 2 1