Search Results (4)

Paprika, obtained from dried red pepper (C. annuum), is valued for its characteristic colour and flavour. Its carotenoid content, which is important for both sensory and nutritional quality, varies depending on several factors (agronomic conditions and technological treatment with special attention to the drying methods) that influence the colour and antioxidant capacity of the samples. This study investigated the effect of an accelerated thermal treatment (80 °C for 8 h) applied to evaluate the oxidative stability of the carotenoids and the colour of ground paprika depending on its origin (Peru or China). Changes in quality parameters (ASTA index and CIELAB colour), carotenoid content and profile (HPLC-DAD) and lipophilic antioxidant capacity (FRAP and ABTS^•+ methods) were evaluated. Untreated Chinese samples had 30% more total carotenoids than Peruvian samples, but this was not reflected in ASTA units, indicating that at least a 50% carotenoid variation is required for significant differences. Treatment resulted in a carotenoid loss of 70% in Peruvian and 30% in Chinese samples, with changes in total carotenoids correlating positively with antioxidant capacity. Both origins had similar carotenoid profiles, with β-carotene being the predominant carotenoid, while distinct contents were observed between the origins. The higher content of esterified carotenoids in Chinese peppers resulted in better thermal stability. The results highlight the necessity for tailored production processes to maintain nutritional integrity and antioxidant capacity. Full article

Supercritical carbon dioxide extraction was used to extract carotenoids from dry paprika Capsicum annuum. Studies regarding the effect of process parameters, including pressure (25–45 MPa), temperature (40–60 °C), and time (10–110 min), were carried out using response surface methodology. It was found that under optimal conditions (pressure of 45 MPa, temperature of 50 °C, and time of 74 min), the extract yield was 10.05%, and the total content of carotenoids in the extract was 4.21%, in good agreement with the predicted values (10.24% and 4.24%, respectively). Composition analysis showed that paprika extract mainly consisted of linoleic acid. There was no significant difference between the fatty acid content of the extracts obtained by SC-CO₂ extraction and n-hexane Soxhlet extraction. For functional purposes, the effect of storage conditions and time on the quality of paprika extract was also specified. Full article

Paprika is a red powder seasoning with a characteristic flavour obtained from the drying and grinding of red pepper fruits of the genus Capsicum (Solanaceae family). In Europe, seven paprika products are distinguished with the protected designation of origin (PDO) label, which ensures a high-quality product through strict requirements, leading to higher retail prices than unlabelled paprika and making them susceptible to fraudulent practices. Contents of polyphenol and phenolic compounds depend on several factors, such as the environmental conditions of the production area. Thus, in the present study, a simple and feasible high-performance liquid chromatography with ultraviolet and fluorescent detection (HPLC-UV-FLD) method was developed to determine 17 polyphenols in paprika samples, aiming to authenticate them through chemometrics. Reversed-phase chromatographic separation was optimised, using a C18 column and 0.1% formic acid aqueous solution and acetonitrile as the mobile phase components. The proposed methodology exhibited limits of detection below 0.9 mg L⁻¹, as well as good linearity (R² ≥ 0.984), precision (RSD day-to-day values below 24%), and trueness (relative errors below 14%). Moreover, compound confirmation was carried out via high-performance liquid chromatography coupled to mass spectrometry (HPLC-MS). The proposed methodology was applied to 109 paprika samples, including samples from Spain (La Vera PDO, Murcia PDO, and Mallorca PDO), Hungary, and the Czech Republic. The obtained HPLC-UV-FLD polyphenolic profiles were employed as sample chemical descriptors to authenticate paprika geographical origin using a classification decision tree constructed via partial least squares regression–discriminant analysis (PLS-DA) models. As a result, a sample classification rate of 87.8% was reached after external validation. Moreover, two different paprika geographical origin blend scenarios (La Vera vs. Murcia and the Czech Republic vs. Murcia) were evaluated through partial least squares (PLS) regression, allowing blend percentage prediction with errors below 10.8% after external validation. Full article

The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid method. The samples (green label—GL, Cebo de Campo Ibérico; red label—RL, Bellota 50% Ibérico; and black label—BL, Bellota 100%) were analyzed by (i) Check-all-that-apply (CATA) with the evaluation of an ‘Ideal’ dry-cured loin and the overall liking, and by (ii) multiple-intake Temporal Dominance of Sensations (TDS). The CATA results indicated that the sensory characteristics of RL samples were closer to those of the ‘Ideal’ loin. Furthermore, juiciness, marbling, cured flavor, chewiness, persistence, and brightness were selected as ‘must-have’ attributes. Juiciness cured flavor and red color were considered as drivers of liking. TDS results showed that flavor attributes presented the highest dominance rates, with saltiness being the most dominant attribute along BL sample evaluation, and with cured and paprika flavor for GL and RL samples. These sensory technique results displayed the ability to sensorily characterize dry-cured loins, providing different, complementary, and valuable information. Full article