ANTIOXIDANT VITAMIN CONTENT OF SPICE RED-PEPPER (PAPRIKA) AS AFFECTEDBY TECHNOLOGICAL AND VARIETAL FACTORS

A study was conducted to investigate [by high-performance liquid chrom atography (HPLC)] the antioxidant vitamin content of paprika during ri pening, processing and storage. The most biologically effective antiox idant vitamins, such as ascorbic acid, tocopherols and carotenoids, we re separated, identified and quantitated in different samples. The rat e of in vivo synthesis of the three antioxidants increased after onset of the ripening process was induced in the climacteric fruits. As rip eness advanced, antioxidant vitamins tended to increase proportionally except that ascorbic acid reached a maximum level at the colour break -II stage and then declined. During drying and storage there was a dra matic decrease in the concentration of tocopherol and ascorbic acid as a result of active antioxidation performance, while carotenoid conten t decreased at a lower rate. Application of a forced-air drying techni que resulted in a significantly high retention of antioxidant vitamins by dried or ground paprika. The different cultivars showed significan t differences in their antioxidant vitamin contents. (C) 1996 Elsevier Science Ltd.