Stability of capsaicinoids in toasted processing and in storage

In order to assess the stability of capsaicinoids in toasted processing and in storage, changes of the content of capsaicinoids in rod chili were studied under different heating temperatures and time periods as well as different storage conditions (vacuum vs. non-vacuum package, room temperature vs. refrigerator temperature). The test results indicated that baking temperature (80～180℃) and time (2～16 min) had a remarkable influence on capsaicinoids content (p＜0.01). Under different storage conditions, the content of capsaicinoids dropped with the elongation of storage time. Nine months later, the content of capsaicinoids in the chili powder decreased by 16.44% with vacuum package and 17.00% with non-vacuum package both stored at refrigerator temperature, while it decreased by 23.58% with vacuum package and 24.11% with non-vacuum package both stored at ambient temperature. It can be concluded that vacuum package for chili powder storage has little influence on the stability of capsaicinoids, but low temperature storage is helpful for retaining the content of capsaicinoids.