Showing retention factors for Polyphenols, total in Sweet pepper [Green], raw with the process boiled Food Processing
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 |
|---|---|---|---|---|
| 0.91 | 0.85 | 0.95 | 0.04 | 3 |
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 |
|---|---|---|---|---|---|
| 0.93 | Capsicum annuum L. | Capsicum annuum L. - Boiled at 96°C in a covered pan | 164.38 | 176.58 | mg/100 g fresh weight |
| 0.95 | Capsicum annuum L. | Capsicum annuum L. - Boiled at 96°C in a covered pan | 160.94 | 175.95 | mg/100 g fresh weight |
| 0.85 | Capsicum annuum L. | Capsicum annuum L. - Boiled at 96°C in a covered pan | 115.28 | 113.4 | mg/100 g fresh weight |