Table 3. Capsaicinoid and vitamin C of green hot pepper powder according to drying methods and temperatures

Drying method	Temp. (°C)	Capsaicinoid (mg·kg⁻¹)			Vit C (mg·100 g⁻¹)
Drying method	Temp. (°C)	Capsaicin	Dihydrocapsaicin	Total	Vit C (mg·100 g⁻¹)
Hypobaric drying	40°C	749.30±51.39^a¹⁾	161.37±4.09^a	910.67±49.08^a	209.97±12.80^a
Hot-air drying	50°C	767.73±36.52^a	172.93±4.15^a	939.67±40.39^a	149.87± 6.85^b
Significance		NS	NS	NS	^*

Mean±SE (n=3) separation within columns by t-test at p<0.05.
Nonsignificant or significant at p<0.05, respectively.