CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU127526" target="_blank" >RIV/00216305:26310/18:PU127526 - isvavai.cz</a>

Result on the web

<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/902" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/902</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/902" target="_blank" >10.5219/902</a>

Result language

angličtina

Original language name

CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN

Original language description

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.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinarstvo Slovak Journal of Food Sciences

ISSN

1338-0230

e-ISSN

1337-0960

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

254-261

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85044569415