Article | . 2018 Vol. 36, Issue. 5
Changes in Water-soluble Vitamin Contents in Response to Different Processing Methods in Various Paprika Cultivars



Department of Herbal Medicine Resource, Kangwon National University1
Department of Horticultural Science, Kyungpook National University2
Department of Biology, University of Texas-Arlington3
Department of Horticulture & Life Science, Yeungnam University4
Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration5




2018.. 766:775


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The aim of this study was to determine the changes in water-soluble vitamin B1, B2, B3, and C contents in raw and processed materials from different colored paprika cultivars including ‘Cupra’ (red), ‘Maserati’ (yellow), and ‘Boogie’ (orange). We validated the specificity, accuracy, and precision of our vitamin B1, B2, B3, and C analysis method using high-performance liquid chromatography (HPLC). The recovery rate of certified reference material (CRM) was excellent for vitamin B1, B2, B3, and C. We analyzed vitamin B1, B2, B3, and C contents in 33 samples, which ranged from 0 to 0.13 mg/100g, 0.01 to 0.12 mg/100g, 0 to 3.74 mg/100g, and 36.94 to 115.41 mg/100g, respectively. The highest vitamin B1, B2, B3, and C contents were 0.13 mg/100g in raw material from ‘Maserati’ paprika, 0.12 mg/100g in ‘Boogie’ paprika after microwave treatment, 3.74 mg/100g in ‘Cupra’ paprika after grilling treatment, and 115.41 mg/100g in ‘Cupra’ paprika after frying treatment, respectively. Vitamin B1 was only detected in raw materials from ‘Cupra’ and ‘Maserati’.



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