Showing retention factors for Capsaicin 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
0.68 0.66 0.69 0.01 2

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
0.69 Capsicum annuum L. Capsicum annuum L. - Boiled at 96°C in a covered pan 16.17 12.94 mg/100 g fresh weight
0.66 Capsicum annuum L. Capsicum annuum L. - Boiled at 96°C in a covered pan 14.59 11.19 mg/100 g fresh weight