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류아름(A-Reum Ryu),강민철(Min-Cheol Kang),홍정선(Jung Sun Hong),최정희(Jeong Hee Choi),최윤상(Yun-Sang Choi),최희돈(Hee-Don Choi) 한국축산식품학회 2021 Food and Life Vol.2021 No.3
This study was conducted to examine the nutritional components of three different colored varieties of paprika―the red,the orange, and the yellow. Their nutritional value was investigated based on the approximate composition of free sugar,organic acid, free amino acid, fatty acids, vitamins, and mineral content. All 3 paprika varieties were rich in the freesugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinicacid content in RP was 3.6–5.3 times higher than orange paprika (OR) and yellow paprika (YP). Aspartic acid andglutamic acid were highest among the major free amino acids in all the paprika varieties, with the lowest content inthe RP. Altogether, 6 saturated fatty acids and 4 unsaturated fatty acids were detected; the former were highest inthe RP while the latter were highest in the OR and the YP varieties. YP and RP contained significantly higher contentof vitamin C and vitamin E respectively, in comparison to OR. The colored paprika were rich in the following minerals,with significantly high content in the YP: potassium>phosphorus>magnesium. In conclusion, the findings indicate a differencein the nutritional composition of the colored varieties of paprika that can potentially be used as an index affectingthe consumer consumption.
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