Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production

Paprika powder is a good source of different carotenoids and polyphenols, which play a key role in preventing certain diseases (some kinds of cancer and cardiovascular diseases). They can also be used as natural food colorants. Organic production is characterized by strict rules, but products obtained in this way contain more bioactive compounds, such as carotenoids and polyphenols. The aim of this study was to measure and identify carotenoids and polyphenols in different paprika samples (sweet, hot, smoked, and chili) obtained by organic and conventional production. Quantitative and qualitative carotenoid and polyphenols analysis showed that the experimental samples contained different concentrations of these compounds.

Automated summary

Paprika powder is a good source of carotenoids and polyphenols, which are beneficial in preventing diseases such as cancer and cardiovascular diseases. Organic production results in higher levels of bioactive compounds in paprika products. Analysis showed variations in concentrations of carotenoids and polyphenols in different types of paprika samples.