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KMID : 1134820200490070716
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.716 ~ p.728
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Discrimination of Red Pepper Powder (Capsicum annuum L.) with Added Seeds Using Inorganic Element and Fatty Acid Profiles in Combination with Canonical Discriminant Analysis
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Choi Eun-Ji
Hwang Ji-Hyun
Lee Dong-Won
Jun Hee-Ju
Yoon Jin-A
Chun Hyang-Sook
Ahn Sang-Doo
Kim Byung-Hee
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Abstract
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This study examined the inorganic element and fatty acid content in red pepper powder (Capsicum annuum L.) with added seeds and evaluated the quantity of seeds in red pepper powders using analytical data in combination with canonical discriminant analysis. The analytical data were obtained from 110 samples of red pepper powders from five samples of Korean and five samples of Chinese red peppers to which seeds had been added at concentrations of 0 (i.e., none added), 10, 20, 30, 40, 50, 60, 70, 80, 90, and 100 w/w%. Eleven inorganic elements and 15 fatty acids were detected in the samples and used for canonical discriminant analysis. The content of three inorganic elements (P, S, and Ca) and three fatty acids (18:1n-7, 18:2n-6, 18:3n-3) were selected as the discriminant variables; two canonical discriminant functions were generated from these variables. The discriminant functions could correctly discriminate the red pepper powders containing <20 w/w% seeds to their original groups, namely red pepper powder with no added, 0∼10 w/w%, and 10∼20 w/w% seeds. In contrast, the predictive discrimination power of the functions was relatively low for red pepper powders containing ≥20 w/w% seeds compared to those of <20 w/w% seeds.
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KEYWORD
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red pepper powder, red pepper seeds, inorganic elements, fatty acids, canonical discriminant analysis
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