Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika

  • Topuz A
  • Ozdemir F
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A study was conducted to investigate the changes in the pungent components (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin and nordihydrocapsaicin) of paprika as a function of drying method, gamma irradiation and storage period. Sun-dried and dehydrated paprika samples were irradiated by using a60Co gamma irradiator at five doses (0, 2.5, 5.0, 7.5 and 10 kGy) in polyethylene bags and stored at ambient temperature for 10 months. The capsaicinoid contents of the samples were analyzed by HPLC every 2 months within the 10 months. The major pungent components, capsaicin and dihydrocapsaicin, significantly (P

Author-supplied keywords

  • Capsaicinoids
  • Capsicum annuum
  • Drying method
  • Gamma irradiation
  • Storage

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