Influence of year and location on phenolics and flavonoids content in ground paprika

Paprika (Capsicum annuum L.) je povrtlarska vrsta koja pripada porodici pomoćnica lat. Solanaceae i obuhvaća veliki broj sorti koje se razlikuju po svojim morfološkim i fiziološkim svojstvima. Osnovna podjela crvene začinske paprike je na slatku i ljutu. Njena primjena je široko rasprostranjena i zato je možemo uzgajati za jestivi svježi plod, salatu, a veliku ulogu i primjenu ima u tradicionalnoj kuhinji. Začinska paprika je bogata različitim aktivnim komponentama koje pozitivno utječu na kvalitetu proizvoda te ljudsko zdravlje. Značajne biološki aktivne komponente rasprostranjene su u različitim organima paprike, ali se najveća koncentracija nalazi upravo u plodu koji se koristi kao začin. Među važnijim komponentama su fenoli i flavonoidi koji imaju značajnu ulogu u sastavu paprike. Posjeduju značajna antioksidativna svojstva i primjenu u medicini, a najznačajniji među flavonoidima su luteolin i kvercetin. Najvažniji fenoli su galna kiselina, kafeinska kiselina, hidrokinon, katehol, cimetna kiselina, eugenol i dr. Cilj ovog istraživanja je bio utvrditi utjecaj okolišnih i genetskih faktora kao što su godina proizvodnje, lokacija i sorta na sadržaj fenola i flavonoida u mljevenoj začinskoj paprici. Tijekom istraživanja je utvrđeno da svi istraživani faktori utječu značajno na koncentraciju fenolnih spojeva i flavonoida. Međutim, tijekom dvije godine istraživanja je utvrđena različita koncentracija fenola i flavonoida na istraživanim lokacijama u ovisnosti o vegetacijskoj godini. Također, utvrđena je značajno veća koncentracija fenola tijekom 2103. godine koja je bila popraćena nižim temperaturama zraka tijekom intenzivnog plodonošenja. Na kraju, iz dobivenih rezultata laboratorijskih i statističkih analiza se može zaključiti da je koncentracija fenola i flavonoida pod značajnim utjecajem okolišnih faktora kao dio odgovora biljke na okolišni stres.Pepper, Capsicum annuum L., is a very well-known vegetable specie which belongs to the family Solanaceae and includes a large number of cultivars and varieties, which differ in their morphological and physiological characteristics. The basic division of red spice pepper is on sweet and hot. Its use is widespread and therefore it can be grown for its edible fresh fruit and as a spice which is made by drying and grinding of fruits. This spice has a major role and application in a traditional cuisine. Red spice pepper is rich in active compounds which positively effects on product quality and human health. Important biological active compounds such as phenols and flavonoids are spread in different plant organs but most of their quantity is being synthesized in pepper fruit which is used as a spice. They have significant antioxidative properties and application in medicine. Most known flavonoids are gallic acid, caffeic acid, hydroquinone, catechol, cinnamic acid, eugenol etc. The aim of this investigation was to determine the influence of environmental and genetic factors such as production year, location and cultivar on concentration of phenols and flavonoids in grounded red spice pepper. During investigation, it was determined that all investigated factors significantly effects on concentration of these active compounds. However, during the two years of investigation concentration of phenols and flavonoids was found to have different concentration pattern amongst location depending on production year. Also, significantly higher concentration of phenols was obtained during 2013 which had lower temperatures during stage of intensive fruit set and harvesting. At the end, results of laboratory and statistical analysis points out that concentration of phenols and flavonoids is under significant influence of environmental factors as part of plant response to environmental stress