Stability of Capsaicinoid Content at Raised Temperatures
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AbstractCapsaicinoids, found in the fruits of Capsicum species, contribute to the spiciness of foods. However, the fruits are often subjected to heat, particularly during food preparation and in other high temperature operations, and possible changes in the capsaicinoid content have not been systematically reported. Therefore, this investigation focused on the effects of initial concentration, temperature, time and pH on the final capsaicinoid content in a model system. With higher initial concentrations (200-1000 ppm) of capsaicinoids to start with, the reduction rates were slower as the heating time increased. Under a constant initial capsaicinoid concentration (200 ppm), neutral pH had a lower rate of change in capsaicinoid content than that of both alkaline and acidic conditions. Also, alkaline conditions were more stable than acidic. The rate of reduction was generally much faster at higher temperatures, no matter what the initial concentration. Apparently, to retain a high content of capsaicinoids at the end of heating at high temperature, a high initial concentration is necessary, as well as maintaining at neutral pH and having a short heating time.
All Author(s) ListSi WH, Man SW, Chen ZY, Chung HY
Journal nameNatural Product Communications
Volume Number9
Issue Number7
PublisherNatural Product Incorporation
Pages985 - 988
LanguagesEnglish-United Kingdom
KeywordsCapsaicinoid; Capsicum; Heating; pH; Stability; Temperature; Time
Web of Science Subject CategoriesChemistry, Medicinal; CHEMISTRY, MEDICINAL; Food Science & Technology; FOOD SCIENCE & TECHNOLOGY; Pharmacology & Pharmacy

Last updated on 2020-06-08 at 04:28