Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

► Both the carotenoids and capsaicinoids concentration of paprika was significantly changed by drying method. ► First study on the carotenoids, capsaicinoids, Retinol Activity Equivalent and Scoville Heat Unit of Jalapeno paprika. ► The highest carotenoids and capsaicinoids concentration retained in traditional drying method.