Physicochemical, nutritional and antioxidant characteristics of paprika produced by semi-industrial process from Niora (Capsicum annuum L.) grown in three Moroccan regions

Authors

  • Naima ZAKI Agro-Resource, Bioenergy and Environment Laboratory, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Aziz HASIB Laboratory of Agro-Industrial and Environmental Processes, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Fatima DEHBI Agro-Resource, Bioenergy and Environment Laboratory, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Hicham EL BATAL Agro-Resource, Bioenergy and Environment Laboratory, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Abdelmalek HAKMAOUI CHU Mohamed 6, Marrakech, Morocco
  • Hasna MEFTAH Laboratory of Bioprocesses and Biointerfaces, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Hafida HANINE Laboratory of Bioprocesses and Biointerfaces, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Hassan LATRACHE Laboratory of Bioprocesses and Biointerfaces, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco
  • Aziz OUATMANE Agro-Resource, Bioenergy and Environment Laboratory, Faculty of Science and Technology, Sultan Moulay Slimane University, Morocco

Keywords:

Production, Physico-Chemical and Biochemical characterization, Antioxidant activity, Capsaicinoids, Pigments, Paprika

Abstract

The traditional method of Moroccan paprika processing consists in manual harvesting the fruit in full ripe stage, sun drying, crushing in traditional processing units and oiling (removing the peduncle and seeds is optional). The details about the paprika processing operations are reported. In a second part, a comparative study of the quality of paprika from three spice-producing regions in Morocco was undertaken by analyzing their physicochemical, nutritional and bioactive constituents and their antioxidant activity. The paprika of the three provenances showed values of ASTA which varied from 104 to 144 Units. The main fatty acids components of paprika are linoleic acid, palmitic acid and oleic acid. In terms of mineral composition, paprika from the three regions is rich in potassium, magnesium and relatively poor in sodium. El Kalâa des Sraghna paprika showed the highest total capsaicinoid values (184.97 mg/kg DW). The best antioxidant capacity was obtained by Tadla paprika (IC50= 260 µg/ml for the DPPH test and 43.03 µg/ml for the ABTS test).

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Vol_10_Issue_02_January_2018

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Published

01/14/2023

How to Cite

ZAKI, N., HASIB, A., DEHBI, F., EL BATAL, H., HAKMAOUI, . A., MEFTAH, H., … OUATMANE, A. (2023). Physicochemical, nutritional and antioxidant characteristics of paprika produced by semi-industrial process from Niora (Capsicum annuum L.) grown in three Moroccan regions. Revue Nature Et Technologie, 10(02), 01–12. Retrieved from https://journals.univ-chlef.dz/index.php/natec/article/view/113

Issue

Vol. 10 No. 02 (2018)

Section

Agronomic & Biological Sciences

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