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Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

✍ Scribed by Giuffrida, Daniele; Dugo, Paola; Torre, Germana; Bignardi, Chiara; Cavazza, Antonella; Corradini, Claudio; Dugo, Giacomo

Book ID
124168349
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
592 KB
Volume
65
Category
Article
ISSN
0963-9969

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## Abstract The quantitative changes in the main carotenoids (capsorubin, capsanthin, Ξ² + χ‐carotene, zeaxanthin + lutein) of red pepper powder and dried red pepper during the storage have been investigated. Four drying temperature conditions such as 60, 70, 80 and 90 Β°C have been used. The total p