Showing retention factors for Nordihydrocapsaicin in Sweet pepper [Green], raw with the process grilled Food Processing

Yield factor value: 0.93 (Pepper, capsicum, grilled, INN,IT, BERGSTROM 1994_GAINS-AND-LOSSES)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.18 0.49 2.60 0.85 4

Original Retention Factor Values used to Produce Mean

Ornelas-Paz J.D., Martinez-Burrola J.M., Ruiz-Cruz S., Santana-Rodriguez V., Ibarra-Junquera V., Olivas G.I., Perez-Martinez J.D. (2010) Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chemistry 119:1619-1625
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.05 Capsicum annuum L. Capsicum annuum L. - Grilled on a hot plate at 210°C 2.14 2.42 mg/100 g fresh weight
0.56 Capsicum annuum L. Capsicum annuum L. - Grilled on a hot plate at 210°C 1.28 0.78 mg/100 g fresh weight
0.49 Capsicum annuum L. - Caribe (yellow) Capsicum annuum L. - Caribe (yellow) - Grilled on a hot plate at 210°C 0.54 0.29 mg/100 g fresh weight
2.60 Capsicum annuum L. Capsicum annuum L. - Grilled on a hot plate at 210°C 0.1 0.28 mg/100 g fresh weight