ArticleFoods (Basel, Switzerland)2023
Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health.Molecules (Basel, Switzerland) · 2026Article
- Comparison of the Thermal Behavior and Chemical Composition of Milk Powders of Animal and Plant Origin.Foods (Basel, Switzerland) · 2025Article
- Characterization of Thirty Germplasms of Millet Pepper (Metabolites · 2025Article
- Changes in Carotenoids and Quality Parameters of Sweet Paprika (Antioxidants (Basel, Switzerland) · 2024Article
- Exploring the Metabolome and Antimicrobial Properties ofMolecules (Basel, Switzerland) · 2024Article
- Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments.Scientific reports · 2024Article
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals.Foods (Basel, Switzerland) · 2024Article
- Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
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Abstract
This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3-64.8%), palmitic (10.6-16.0%) and oleic acid (10.4-18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg.
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