title: Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption.
abstract: The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10% of the starting value when cells were disrupted by homogenization. This decrease was not observed in fruits that were carefully cut into halves. The analysis of one half made it possible to determine the reference content at time zero for the second half. A much lower decrease was observed when minced fruits were stored under nitrogen, whereas storage under oxygen resulted in considerable losses of capsaicinoids, indicating oxidative processes as a cause for the decrease of capsaicinoid content.
authors.affiliation: Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany.
authors.forename: Petra
authors.initials: P
authors.lastname: Kirschbaum-Titze
authors.forename: Constanze
authors.initials: C
authors.lastname: Hiepler
authors.forename: Erika
authors.initials: E
authors.lastname: Mueller-Seitz
authors.forename: Michael
authors.initials: M
authors.lastname: Petz
mesh_terms: D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry* / Q000502:physiology; D005511:Food Handling; D006801:Humans; D013045:Species Specificity; D013649:Taste; D013997:Time Factors
chemical_list: D002211:Capsaicin; C012906:dihydrocapsaicin