Original scientific paper

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 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Valentina Gluščić ; Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000 Zagreb, Croatia
Gordana Mendaš orcid.org/0000-0002-2661-2465 ; Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000 Zagreb, Croatia
Ivana Vinković Vrček orcid.org/0000-0003-1382-5581 ; Institute for Medical Research and Occupational Health, Ksaverska cesta 2, 10000 Zagreb, Croatia
Nada Parađiković ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Monika Tkalec orcid.org/0000-0002-6382-2947 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Ivna Štolfa Čamagajevac ; Josip Juraj Strossmayer University of Osijek, Department of Biology, Cara Hadrijana 8/A, 31000 Osijek, Croatia

Abstract

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.

Keywords

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

Hrčak ID:

214162

URI

https://hrcak.srce.hr/214162

Publication date:

19.12.2018.

Article data in other languages: croatian

Visits: 2.839 *