CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

CHARACTERISTICS OF PAPRIKA SAMPLES OF DIFFERENT GEOGRAPHICAL ORIGIN

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/LO1211" target="_blank" >LO1211: Centrum materiálového výzkumu na FCH VUT v Brně - udržitelnost a rozvoj</a><br>

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Potravinarstvo Slovak Journal of Food Sciences

ISSN

1338-0230

e-ISSN

1337-0960

Svazek periodika

12

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

254-261

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85044569415