The maximum concentration of capsaicin at day 0 was detected in the samples irradiated at 6 kGy (24.3 mg/100 g), and so it was at the end of the storage period at day 90 (24.4 mg/100 g). Our finding is correlated with Subbulakshmi et al.  that the pungency of irradiated paprika tended to be greater when compared with non-radiated control. Similarly, Topuz and Ozdemir  found that an increase in capsaicinoids with the effect of irradiation could be explained by changing the conformation of the molecules in the food matrix which affects the extraction yield. Doses up to 5 kGy of gamma irradiation led to capsaicinoids increases in paprika up to 10% in a dose-dependent manner.