Abstract
Loss of capsaicin and dihydrocapsaicin is a problem in the preparation and storage of dehydrated peppers. In this study, the effects of heating (100C to 260C, 15 min) and storage conditions (vacuum vs. non-vacuum package, room temperature vs. refrigeration temperature) on the content of capsaicin and dihydrocapsaicin in chili pepper powder were studied with pungent components assayed by HPLC. Heating between 100C and 190C for 15 min did not seriously affect the content of capsaicinoids (<10% reduction). However, at temperatures greater than 190C, capsaicin and dihydrocapsaicin degraded rapidly. Low-temperature storage improved retention of capsaicinoids, and vacuum packaging provided little if any extra benefit. Capsaicin and dihydrocapsaicin had very similar stability and showed similar reduction rates during heating and storage, which indicates that the C=C bond in capsaicin is relatively stable and does not account for its decomposition during heating and storage.
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Claims 6
Claim · model-written summary
Heating between 100C and 190C for 15 min did not seriously affect capsaicinoid content (under 10% reduction).
- Treatment
- Heating between 100C and 190C for 15 mine1
- Outcome
- content of capsaicinoidse1
- Direction
- did not seriously affecte1
- Value
- <10% reductione1
CapsicumNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of capsaicin and dihydrocapsaicin in chili pepper powder”
e1“Heating between 100C and 190C for 15 min did not seriously affect the content of capsaicinoids (<10% reduction)”
Claim · model-written summary
Capsaicin and dihydrocapsaicin degraded rapidly at temperatures greater than 190C.
- Treatment
- temperatures greater than 190Ce2
- Outcome
- capsaicin and dihydrocapsaicine2
- Direction
- degraded rapidlye2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of capsaicin and dihydrocapsaicin in chili pepper powder”
e2“at temperatures greater than 190C, capsaicin and dihydrocapsaicin degraded rapidly”
Claim · model-written summary
Low-temperature storage improved retention of capsaicinoids in chili pepper powder.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of capsaicin and dihydrocapsaicin in chili pepper powder”
e3“Low-temperature storage improved retention of capsaicinoids”
Claim · model-written summary
Vacuum packaging provided little if any extra benefit for capsaicinoid storage.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of capsaicin and dihydrocapsaicin in chili pepper powder”
e4“vacuum packaging provided little if any extra benefit”
Claim · model-written summary
Capsaicin and dihydrocapsaicin had very similar stability during heating and storage.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of capsaicin and dihydrocapsaicin in chili pepper powder”
e5“Capsaicin and dihydrocapsaicin had very similar stability and showed similar reduction rates during heating and storage”
Claim · model-written summary
The C=C bond in capsaicin is relatively stable and does not account for its decomposition during heating and storage.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“content of capsaicin and dihydrocapsaicin in chili pepper powder”
e6“the C=C bond in capsaicin is relatively stable and does not account for its decomposition during heating and storage”
The same questions in other papers
cold · quality: phytochemicals · Capsicum (peppers)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
storage · quality: phytochemicals · Capsicum (peppers)Positive and negative results
3 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- negative
- negative
3 papers more in this group
See all 7 papers →heat · quality: phytochemicals · Capsicum (peppers)Results agree
1 paper in the same direction as this paper
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.