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

mean RF value min max SD n # of references
 
Other polyphenols - Capsaicinoids - Capsaicin
Vegetables
Fruit vegetables Sweet pepper [Red], raw 0.78 0.77 0.78 0.005 2 1
Chilli pepper C. chinense [Yellow], raw 0.86 0.86 0.86 0 1 1
Chilli pepper C. chinense [Green], raw 0.83 0.83 0.83 0 1 1
Sweet pepper [Green], raw 0.68 0.66 0.69 0.015 2 1
Chilli pepper C. pubescens [Yellow], raw 0.79 0.79 0.79 0 1 1