Capsaicinoids in Chili Pepper (Capsicum annuum L.) Powder as Affected by Heating and Storage Methods

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.