Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Other polyphenols - Dihydrocapsaicins - Nordihydrocapsaicin
Vegetables
Fruit vegetables Chilli pepper C. chinense [Yellow], raw 0.99 0.99 0.99 0 1 1
Chilli pepper C. chinense [Green], raw 1.21 1.21 1.21 0 1 1
Sweet pepper [Green], raw 1.18 0.49 2.6 0.85 4 1
Chilli pepper C. pubescens [Yellow], raw 1.17 1.17 1.17 0 1 1
Sweet pepper [Red], raw 1 1 1.01 0.005 2 1