Showing retention factors for Capsaicin 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 |
|---|---|---|---|---|
| 5.27 | 0.67 | 10.07 | 4.34 | 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 |
|---|---|---|---|---|---|
| 1.23 | Capsicum annuum L. | Capsicum annuum L. - Grilled on a hot plate at 210°C | 16.17 | 21.52 | mg/100 g fresh weight |
| 0.67 | Capsicum annuum L. | Capsicum annuum L. - Grilled on a hot plate at 210°C | 14.59 | 10.58 | mg/100 g fresh weight |
| 9.11 | Capsicum annuum L. | Capsicum annuum L. - Green pepper, grilled on a hot plate at 210°C | 0.1 | 0.98 | mg/100 g fresh weight |
| 10.07 | Capsicum annuum L. | Capsicum annuum L. - Green pepper, grilled on a hot plate at 210°C | 0.06 | 0.65 | mg/100 g fresh weight |