Evaluation of the content of pigments and total sugars in ground sweet paprika

Marián Rehuš,Magdaléna Valší­Ková

doi:10.5219/1120

Abstract

The aim of this research was to evaluate and compare the content of pigments and total sugars in raw materials of both the domestic as well as foreign origin that are used in the production of sweet ground pepper. The tests included two samples exported from abroad, specifically from Serbia and China and the following domestic varietes of Capsicum annum L.: Kolora, Žitava, Dvorská (varieties that form the base of the final product called Paprika Žitava/Žitavská paprika and a mix of a number of domestic varieties called Slovenský polotovar. The tests were conducted in 2015 and 2016. The highest content of pigments in both years was contained in Dvorská and Kolora – 6.81 and 6.11 g.kg⁻¹. The largest amount of total sugars was recorded within Žitava in 2015 (20.5%) and in 2016 Slovenský polotovar with 24.5%. Both the exported as well as domestic products fulfilled the parameters of quality required in the production of sweet pepper.

Highlights

Peppers, Capsicum annum L.var. longum, are a variety which belong to well-known commercial and industrial plants (Lim, 2013)
The laboratory analyses determined the content of pigments and sugars in 6 samples of ground sweet pepper
In 2016 the highest content of pigments we find in the variety Dvorská 6.94 g.kg−1 and the lowest content 4.93 g.kg−1 in Slovenský polotovar (Figure 1)

Summary

Introduction

Capsicum annum L.var. longum, are a variety which belong to well-known commercial and industrial plants (Lim, 2013). Longum, are a variety which belong to well-known commercial and industrial plants (Lim, 2013). It gives delicious taste, smell and colour to all different dishes. Smell and colour to all different dishes It is used both in fresh as well as dried form. There is a higher consumption of the sweet pepper, but hot pepper is popular. Mature peppers are dried and ground until fine powder is made (Rehuš and Valšíková, 2016). In Slovakia, the consumption of sweet ground pepper per capita is 100 – 200 g a year (Valšíková, Červenka and Sudzina, 2010)

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