Abstract
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 free sugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinic acid content in RP was 3.6–5.3 times higher than orange paprika (OR) and yellow paprika (YP). Aspartic acid and glutamic acid were highest among the major free amino acids in all the paprika varieties, with the lowest content in the RP. Altogether, 6 saturated fatty acids and 4 unsaturated fatty acids were detected; the former were highest in the RP while the latter were highest in the OR and the YP varieties. YP and RP contained significantly higher content of 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 difference in the nutritional composition of the colored varieties of paprika that can potentially be used as an index affecting the consumer consumption.
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