Changes in water-soluble vitamin contents in response to different processing methods in various paprika cultivars

The aim of this study was to determine the changes in water-soluble vitamin B₁, B₂, B₃, and C contents in raw and processed materials from different colored paprika cultivars including ‘Cupra’ (red), ‘Maserati’ (yellow), and ‘Boogie’ (orange). We validated the specificity, accuracy, and precision of our vitamin B₁, B₂, B₃, and C analysis method using high-performance liquid chromatography (HPLC). The recovery rate of certified reference material (CRM) was excellent for vitamin B₁, B₂, B₃, and C. We analyzed vitamin B₁, B₂, B₃, and C contents in 33 samples, which ranged from 0 to 0.13 mg/100g, 0.01 to 0.12 mg/100g, 0 to 3.74 mg/100g, and 36.94 to 115.41 mg/100g, respectively. The highest vitamin B₁, B₂, B₃, and C contents were 0.13 mg/100g in raw material from ‘Maserati’ paprika, 0.12 mg/100g in ‘Boogie’ paprika after microwave treatment, 3.74 mg/100g in ‘Cupra’ paprika after grilling treatment, and 115.41 mg/100g in ‘Cupra’ paprika after frying treatment, respectively. Vitamin B1 was only detected in raw materials from ‘Cupra’ and ‘Maserati’.