title: Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life.
abstract: Pungency and red colour of Capsicum powders deteriorate during processing and storage, resulting in a decrease in market value. Two varieties of pepper with different pungencies were monitored for capsaicinoids, colour and furosine. Aliquots were stored at room and at low temperature during one year. At low temperature all indicators were stable in both varieties, while at room temperature, redness and capsacinoids decreased significantly, while furosine increased. High correlation was found between those markers. The more pungent variety exhibited higher stability in terms of all parameters. Differences observed suggest a potential protective effect exerted by capsaicinoids on powder stability. The decrease in capsaicinoids and redness accompanied by furosine increase showed a linkage between those markers never reported before. Considering that capsaicinoids and furosine occurrence have strong impact on the nutritional profile, the findings of this work show relevant changes in the nutritional value of chilli pepper powder after storage.
authors.affiliation: a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy ;
authors.forename: Chiara
authors.initials: C
authors.lastname: Bignardi
authors.affiliation: a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy ;
authors.forename: Antonella
authors.initials: A
authors.lastname: Cavazza
authors.affiliation: b Dipartimento di Scienze degli Alimenti , Università degli Studi di Parma , Parma , Italy.
authors.forename: Massimiliano
authors.initials: M
authors.lastname: Rinaldi
authors.affiliation: a Dipartimento di Chimica , Università degli Studi di Parma , Parma , Italy ;
authors.forename: Claudio
authors.initials: C
authors.lastname: Corradini
mesh_terms: D015415:Biomarkers / Q000032:analysis; D002211:Capsaicin / Q000031:analogs & derivatives / Q000032:analysis* / Q000737:chemistry; D002212:Capsicum / Q000737:chemistry*; D003080:Cold Temperature; D005513:Food Inspection; D063427:Food Quality; D061353:Food Storage; D005638:Fruit / Q000737:chemistry; D006801:Humans; D007558:Italy; D008239:Lysine / Q000031:analogs & derivatives* / Q000032:analysis / Q000737:chemistry; D009753:Nutritive Value; D010860:Pigments, Biological / Q000032:analysis* / Q000737:chemistry; D014674:Plant Proteins, Dietary / Q000032:analysis / Q000737:chemistry; D055550:Protein Stability; D017365:Spices / Q000032:analysis*; D013237:Stereoisomerism
chemical_list: D015415:Biomarkers; D010860:Pigments, Biological; D014674:Plant Proteins, Dietary; C018948:furosine; D008239:Lysine; C517386:nordihydrocapsaicin; D002211:Capsaicin; C012906:dihydrocapsaicin
keywords: Capsaicinoids; chilli peppers; colour; furosine; shelf-life