Showing retention factors for Polyphenols, total in Sweet pepper [Red], 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 |
|---|---|---|---|---|
| 1.01 | 0.79 | 1.24 | 0.18 | 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 |
|---|---|---|---|---|---|
| 0.99 | Capsicum annuum L. | Capsicum annuum L. - Boiled at 96°C in a covered pan | 174.65 | 199.72 | mg/100 g fresh weight |
| 1.24 | Capsicum annuum L. | Capsicum annuum L. - Boiled at 96°C in a covered pan | 178.24 | 254.97 | mg/100 g fresh weight |
| 0.79 | Capsicum annuum L. | Capsicum annuum L. - Boiled at 96°C in a covered pan | 134.57 | 123.72 | mg/100 g fresh weight |