Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers

Hussein G. Daood, Gábor Palotás, Gábriella Palotás, György Somogyi, Zoltán Pék, Lájos Helyes

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19 Citations (Scopus)

Abstract

The content of carotenoids and the main antioxidant vitamins in traditional varieties and new hybrids of spice red pepper (Ccapsicum annuum L.) cultivated under plastic houseindoor conditions was studied. The varieties and hybrids were evaluated on the basis of results obtained from liquid chromatographic determination of carotenoid and antioxidant vitamins, and compared for their response to different drying conditions. Ground paprika from all varieties and hybrids cultivated under plastic houseindoor conditions were remarkably rich in colorants (average: 8629. μg/g. d) and vitamin E (average: 1189. μg/g), but vitamin C level was found to be higher (average: 8.3. mg/g. DWdm) in paprika from arable-landoutdoor cultivated peppers dried naturally. The paprika from the Spanish hybrids 'Jeromin', 'Jaranda', 1970/05 and the varieties Hungarian 'Remény' and 'SZ-80' varieties as well as the hybrid '1970/05' contained the highest level of carotenoids and antioxidants (P<. 0.05). The different varieties and hybrids differed in their response, in terms of stability, to drying conditions. Natural drying was favourable for the highest carotenoid retention, but not for the retention of vitamin C. It was surprising that drying at 50. °C for 24. h resulted in a paprika with vitamin C content 1.5-3 times higher than that found in paprikas produced with other drying methods.

Original languageEnglish
Pages (from-to)231-237
Number of pages7
JournalFood Research International
Volume65
Issue numberPB
DOIs
Publication statusPublished - Nov 1 2014

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Keywords

  • Carotenoids
  • Chromatography
  • Drying
  • Paprika
  • Vitamin C
  • Vitamin E

ASJC Scopus subject areas

  • Food Science

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