Evaluation microelements and vitamin C content of some spices

Abstract

In this paper were studied by comparison microelements (Cu, Zn, Ni, Mn, Pb, Co, Cr) and vitamin C content of some commercial spices: ground black pepper (Piper nigrum), sweet paprika, cayenne pepper (Capsicum annuum) and powder cinnamon (Cinnamomum zeylanicum). For this purpose, the mineral elements mentioned were quantified by Atomic Absorption Spectrophotometry (AAS), for their determination was used the atomic absorption spectrophotometer’s contr AA 300, Analytik Jena and the vitamin C content was analyzed by 2,6-diclorindofenol method using as standard ascorbic acid solution, 0.5 mg / ml. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. Principal component analysis (PCA) was carried out for quantitative mineral concentration and vitamin C content. Among microelements, Cu, Zn and Mn were found in the highest concentration in whole investigated vegetable material.