Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption.

@article{KirschbaumTitze2002PungencyIP,
  title={Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption.},
  author={Petra Kirschbaum-Titze and Constanze Hiepler and Erika Mueller-Seitz and Michael Petz},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 5},
  pages={1260-3}
}
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… CONTINUE READING