Yield factor value: 0.87 (Pepper, capsicum, boiled, LCW,NL, 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
1.82 1.82 1.82 0.00 1

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
1.82 Capsicum chinense J. Capsicum chinense J. - Boiled at 96°C in a covered pan 118.62 249.23 mg/100 g fresh weight