Assessment of Color, Capsaicinoids, Carotenoids and Fatty Acids Composition of Paprika Produced from Moroccan Pepper Cultivars (Capsicum Annuum L.)

Analysed quality parameters of paprika powder (Capsicum annuum L.) collected from three localities in Morocco (Tadla, Gharb and Elkalaa des Sraghna) were color, total capsaicinoids, total carotenoid, fat content and fatty acid composition. The oil contents of paprika powder collected from the three localities varied relatively from 7.55g to 8.67 g/100 g. The main fatty acids among the different paprika oils were linoleic acid (60.1–70.9%), oleic acid (12.1–16.1%) and palmitic acid (7.7-14.5%). Remarkable amounts of capsaicinoids were found in the different locations, with a maximum obtained for Elkalaa des Sraghna paprika (184.97mg/kg). Total carotenoid content values averaged from 2323.66 to 3025.05 mg/kg dw with the high content obtained for the Tadla paprika. The ASTA Values differ significantly between the three localities; the high value of ASTA 20 was obtained for Tadla paprika. The present study showed that the different paprika powders are a potential source of valuable oil and Color that could be used for edible and industrial applications. Keywords: Capsicum annuum L., Paprika, Oil, Fatty acid, Capsaicinoids, Total carotenoid, ASTA, Color

Morphological characterization and quality evaluation of some cultivated paprika morphotypes (Capsicum annuum L.) from Tadla-Azilal region of Morocco

To characterize eleven different morphological forms of Moroccan paprika grown under field conditions in Tadla-Azilal region, analysis of morphometric data of different morphotypes (variants) was performed. The 11 morphotypes were evaluated for their qualitative traits of ripe fruits. Statistically significant differences among these variants were found for all the fruit characters studied. The evaluated morphotypes differed also in vitamin C, capsaicin, ASTA value and coordinated chromatic of color. The morphotype fruits evaluated had high genetic diversity and potential to fulfill the industry requirements. Morphotype 1 had the most desired commercial trait such as high ASTA value, high DW/FW ratio and low pungency. The results obtained in this study can be used as accurate information to establish a program of breeding to develop new commercial hybrids with fruits enriched for more desired commercial traits. Key words: Paprika, Morphological traits, commercial traits, Vitamin C, ASTA; Carotenoids, Capsaicinoids

Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) at Different Period of Harvesting and Processing

In the present study the total phenols, flavonoids, flavonols, carotenoids content and ASTA of extracts of paprika powder produced at four periods of harvesting and processing were investigated for their antioxidant activity. A different composition between the four periods was evidenced. Paprika produced in November presented a major content of phenols, carotenoids, and ASTA (1360 mg/100g DW, 3727.54 mg/kg DW, 167.15 unit) respectively. Also it showed the highest radical scavenging activity in DPPH assay (IC50 of 260?g/ml). Total flavonol and total flavonoid contents show a little variation depending on the time of harvesting and processing. The total phenolic and carotenoid contents were highly correlated with DPPH values (R2= 0.95 and R2= 0.96) respectively. Therefore, the total phenolic and carotenoid contents can serve as a useful indicator for the antioxidant activity of paprika. The obtained results suggest that Moroccan paprika could be used as valuable flavor with functional properties for foods. Keywords: Niora, ground paprika, ASTA, carotenoids, phenolics, flavonoids, flavonols, antioxidant activity.

Rheological Quality and Influence Factor of Moroccan Prickly Pear Juice (Opuntia ficus indica L.)

Rheological properties of prickly pear juice fruit of cactus (Opuntia ficus indica) and impacts of temperature, shearing rate and pH value on its viscosity were studied using a rotational concentric cylinders viscometer. The results show that the viscosity of prickly pear juice decreases with the increase of its temperature and shearing rate. The solution presents pseudo-plasticity fluid, which shows the characters of shear thinning as follows: first, its viscosity decreases gradually as the temperature increases. The viscosity decreases sharply at both acid and alkaline conditions, indicating that it is influenced apparently by pH value. Keywords: Prickly Pear, Juice, temperature, shearing rate, pH, Viscosity

Caractéristiques physicochimiques, nutritionnelles et antioxydantes du paprika produit par procédé semi-industriel à partir de la Niora (Capsicum annuum L.) cultivée dans trois régions Marocaines

Le procédé de production du paprika à partir de la Niora (Capsicum annuum L.) au Maroc consiste essentiellement en une récolte manuelle des fruits en pleine maturité, en un séchage traditionnel au soleil et en un broyage dans des unités de transformation traditionnelles et se termine par un huilage (l’enlèvement du pédoncule est facultatif). Les détails concernant les opérations de transformation sont rapportés. Dans un deuxième volet une étude comparative de la qualité du paprika provenant de trois régions productrices de l’épice au Maroc a été abordée à travers l’analyse de leurs paramètres physico-chimiques et nutritionnels, de leur composition en métabolites secondaires et de leur pouvoir antioxydant. Les paprikas des 3 provenances ont montré des valeurs d’ASTA qui variaient de 104 à144 Unités. Les principaux acides gras composant le paprika sont l'acide linoléique, l'acide palmitique et l’acide oléique. En matière de composition minérale, les paprikas issus des 3 régions sont riches en potassium, en magnésium et relativement pauvre en sodium. Le paprika d’El Kalâa des Sraghna a montré les valeurs les plus élevées en capsaicinoïdes totaux (184,97 mg/kg PS). Les meilleures capacités antioxydantes ont été obtenues par le paprika du Tadla (IC50 de 260 µg/ml pour le test de DPPH et de 43,03 µg/ml pour le test d’ABTS)