Izvorni znanstveni članak

https://doi.org/10.18047/poljo.24.2.1

Phytochemical composition of ground paprika from the eastern Danube region

Tomislav Vinković orcid.org/0000-0001-7769-132X ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Valentina Gluščić ; Istitut za medicinska istraživanja i medicinu rada, Ksaverska cesta 2, 10000 Zagreb, Hrvatska
Gordana Mendaš orcid.org/0000-0002-2661-2465 ; Istitut za medicinska istraživanja i medicinu rada, Ksaverska cesta 2, 10000 Zagreb, Hrvatska
Ivana Vinković Vrček orcid.org/0000-0003-1382-5581 ; Istitut za medicinska istraživanja i medicinu rada, Ksaverska cesta 2, 10000 Zagreb, Hrvatska
Nada Parađiković ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Monika Tkalec orcid.org/0000-0002-6382-2947 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Ivna Štolfa Čamagajevac ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Odjel za biologiju, Cara Hadrijana 8/A, 31000 Osijek, Hrvatska

Sažetak

This study aimed to evaluate the phytochemical composition of sweet and hot ground paprika originating from different production sites in the Eastern Danube Region, i.e. in Croatia, Serbia and Hungary. Obtained results showed that composition and level of metabolites as well as antioxidant activity in paprika samples varied greatly among different locations. For the first time, clear differences in the chemical composition of sweet and hot paprika obtained from two Hungarian wax pepper cultivars produced in three different states of the Eastern Danube region were determined. Averagely, paprika samples from Croatia had the highest carotenoid content but the lowest levels of phenols and flavonoids. The hot paprika samples from Croatia had the highest content of capsaicin and dihydrocapsaicin. Thus, the results of this investigation indicate that bioactive compounds in paprika can vary greatly depending on their geographical origin. However, this variation can also occur due to different production technology and processing methods. Further investigations and methods need to be employed to determine the factors responsible for variation of content of bioactive compounds in paprika.

Ključne riječi

paprika; capsaicinoids; phenolics; carotenoids; antioxidative activity; Eastern Danube Region

Hrčak ID:

214162

URI

https://hrcak.srce.hr/214162

Datum izdavanja:

19.12.2018.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.839 *