ArticleMolecules (Basel, Switzerland)2021
Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 24 citations in OpenAlex.
- Spices Beyond Antioxidants: From the Gut to the Brain.Nutrition reviews · 2026Review
- Review
- Raman Spectroscopy in the Characterization of Food Carotenoids: Challenges and Prospects.Foods (Basel, Switzerland) · 2025Review
- Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics.Frontiers in nutrition · 2025Article
- Changes in Carotenoids and Quality Parameters of Sweet Paprika (Antioxidants (Basel, Switzerland) · 2024Article
- Nutritional Benefits of Lycopene and Beta-Carotene: A Comprehensive Overview.Food science & nutrition · 2024Review
- Varietal influence on bioactive compounds and antioxidant activity in chilies during development stages.Heliyon · 2024Article
- Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages.Food science of animal resources · 2024Article
- Carotenoids and Fatty Acids Obtained from PaprikaMolecules (Basel, Switzerland) · 2023Article
- Changes in Physicochemical and Bioactive Properties of Quince (Molecules (Basel, Switzerland) · 2023Article
- Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products.Molecules (Basel, Switzerland) · 2023Article
- Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by usingCurrent research in food science · 2023Article
- Discoloration Investigations of Yellow Lantern Pepper Sauce (Molecules (Basel, Switzerland) · 2022Article
- Spices Volatilomic Fingerprinting-A Comprehensive Approach to Explore Its Authentication and Bioactive Properties.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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