Characteristics of Paprika samples of different geographical origin
DOI:
https://doi.org/10.5219/902Keywords:
paprika, Capsicum anuum, chemical analysis, geographical origin, PCAAbstract
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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