Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

• Published in: Molecules (Basel, Switzerland) Vol. 26; no. 10; p. 2980
• Main Authors: Ponder, Alicja, Kulik, Klaudia, Hallmann, Ewelina
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 17-05-2021; MDPI
• Subjects: Acids; Antioxidants; Antioxidants - analysis; bell pepper; Bioactive compounds; Capsicum - chemistry; Capsicum - metabolism; Cardiovascular diseases; Carotenoids; Carotenoids - analysis; Carotenoids - metabolism; conventional; Experiments; Flavonoids; Food dyes; Food production; Food products; Fruit - chemistry; Humans; Natural & organic foods; organic; paprika powder; Paprikas; Polyphenols; Polyphenols - analysis; Polyphenols - metabolism; Powders; Qualitative analysis; Spices; Vitamin A; polyphenols; bell pepper; carotenoids; conventional; organic; paprika powder; basket study
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules26102980

Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds.