Characteristics of Paprika samples of different geographical origin

  • Václav Štursa Brno University of Technology, Faculty of Chemistry, Department of Food chemistry and Biotechnology, Purkyňova 118, 612 00 Brno
  • Pavel Diviš Pavel Diviš, Brno University of Technology, Faculty of Chemistry, Department of Food chemistry and Biotechnology&Materials research centre, Purkyňova 118, 612 00 Brno
  • Jaromír Pořízka Jaromír Pořízka, Brno University of Technology, Faculty of Chemistry, Department of Food chemistry and Biotechnology&Materials research centre, Purkyňova 118, 612 00 Brno
DOI: https://doi.org/10.5219/902
Keywords: paprika, Capsicum anuum, chemical analysis, geographical origin, PCA

Abstract

This study investigated 11 different kinds of ground paprika of different geographical origin and tried to find some correlations between their measured chemical composition and country of origin. The parameters examined in ground paprika were as follows: sample moisture, total content of ash, total content of lipids, total content of nitrogen, content of saccharides (glucose, fructose, sucrose), elemental analysis (selected elements were Ca, K, Mg, Na, Cu, Fe, P a Zn), ASTA color value and pH value of water extract. Average content of moisture in paprika was 10.7 ±1.7 %. Average content of ash in the paprika samples was 5.8 ±0.6. Average total lipid content in paprika was 10.6 ±3.3 %. Total content of nitrogen in paprika was 1.93 ±0.17 % in average. Content of fructose (316 ±92 mg·g-1), glucose (215 ±119 mg·g-1) and sucrose (92 ±41 mg·g-1) in ground paprika was measured by HPLC-ELSD. Elemental analysis has been performed by ICP-OES. Average content of individual elements was: Ca 27 ±7 mg·g-1, K 198 ±23 mg·g-1, Mg 23 ±4 mg·g-1, Na 20 ±4 mg·g-1, Cu 0.155 ±0.015 mg·g-1, Fe 1.2 ±0.4 mg·g-1, P 33 ±6 mg·g-1 and Zn 0.17 ±0.04 mg·g-1. Average ASTA color value of paprika samples was 119 ±31 ASTA. The pH value of paprika water extract was 5.13 ±0.12 in average. Obtained data were statistically processed with Analysis of Variance (ANOVA) on p <0.05 and with Principal Component Analysis (PCA). Statistical analysis of the data confirmed, that samples from more distant regions (Hungary, Spain, Turkey, Bulgaria) can be differentiated according to their different chemical composition, while samples from similar regions (Hungary, Slovakia, Romania) is more difficult to differentiate.

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Published
2018-03-13
How to Cite
Štursa, V., Diviš, P., & Pořízka, J. (2018). Characteristics of Paprika samples of different geographical origin. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 254-261. https://doi.org/10.5219/902
Issue
Vol 12 No 1 (2018): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
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