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Chemical Components of Korean Paprika According to Cultivars  

Jeong Chang-Ho (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Ko Woong-Hyunk (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Cho Jeong-Rai (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Ahn Cheol-Gun (Gyeongnam Agricultural Research and Extension Service)
Shim Ki-Hwan (Division of Applied Life Sciences, Graduate School, Institute of Agriculture & Life Sciences, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.13, no.1, 2006 , pp. 43-49 More about this Journal
Abstract
The chemical components of Korean paprika according to cultivars were investigated and analyzed to provide basic data for food materialization and processing. Nitrogen free extract contents of President, Special and Fiesta were 6.64, 6.22 and $6.01\%$ respectively. The contents of crude lipid and crude fiber in the Special, President and Fiesta were similar. Mineral components of paprika were rich in $K(83.41\-152.98\;mg\%),\;Mg(28.66\~39.46\;mg\%)\;and\;Mn(10.34\~18.96mg\%)$. Among the cultivars of paprika, K content had a slightly higher level in the President than those of Special and Fiesta. The major free Sugars of paprika were glucose $(1.36\~1.45\%)$ and fructose$(0.06\~1.53\%)$, respectively. The contents of total amino acids in paprika were $1,168.08\;mg\%$ in the Special, $1,112.97\;mg\%$ in the President and $874.79\;mg\%$ in the Fiesta. The major amino acids in the paprika were lysine, aspartic acid and glutamic acid Abundant organic acids of paprika were tartaric $(2.34\~4.32\;mg\%)$, succinic $(2.01\~2.42\;mg\%)$ and malic acids $(0.67\~1.72\;mg\%)$. Eight fatty acids in paprika were identified and the major fatty acids were stearic $(15.11\~34.68\%)$ and linoleic acids $(32.12\~60.36\%)$. The contents of ascorbic acid in paprika were $263.45\;mg\%$ in the Special, $284.24\;mg\%$ in the President and $206.34\;mg\%$ in the Fiesta. Total phenolics and carotenoid contents were higher in President cultivar than any other cultivars.
Keywords
mineral; free sugars; amino acid; fatty acids; ascorbic acid; phenolics; carotenoid;
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