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ŠTURSA, V. DIVIŠ, P. POŘÍZKA, J.
Original Title
CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN
Type
journal article in Scopus
Language
English
Original 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.
Keywords
paprika; Capsicum anuum; chemical analysis; geographical origin; PCA
Authors
ŠTURSA, V.; DIVIŠ, P.; POŘÍZKA, J.
Released
21. 3. 2018
ISBN
1337-0960
Periodical
Potravinarstvo Slovak Journal of Food Sciences
Year of study
12
Number
1
State
Slovak Republic
Pages from
254
Pages to
261
Pages count
8
URL
https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/902
BibTex
@article{BUT146710, author="Václav {Štursa} and Pavel {Diviš} and Jaromír {Pořízka}", title="CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN", journal="Potravinarstvo Slovak Journal of Food Sciences", year="2018", volume="12", number="1", pages="254--261", doi="10.5219/902", issn="1337-0960", url="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/902" }