“Orange Paprika, Excellent Antioxidant Effects... Increased Vitamin Content with Slow Juicing”

Superior Vitamin C Content and Antioxidant Activity in Low-Speed Juicing Method

Hurom announced on the 14th that the research team led by Professor Woo-sik Jeong of the Department of Food Engineering at Kyungpook National University, with which it has an industry-academic cooperation agreement, conducted a study titled "Antioxidant Effects of Paprika Juice According to Juicing Methods," resulting in these findings. Photo by Hurom

[Asia Economy Reporter Kim Heeyoon] A study has found that orange paprika juice allows for the intake of a high content of antioxidant nutrients. In particular, it was shown to minimize nutrient destruction during slow juicing.

Hurom announced on the 14th that a research team led by Professor Jeong Woosik from the Department of Food Engineering at Kyungpook National University, with whom they have an industry-academic cooperation agreement, conducted a study titled “Antioxidant Effects of Paprika Juice According to Juicing Methods,” which yielded these results.

The Kyungpook National University research team focused on paprika’s immune-boosting and antioxidant properties, observing changes in antioxidant effects by paprika color and nutrient content changes depending on the manufacturing method when making juice from paprika, which is difficult to consume in its raw form, over a 14-day period.

According to the study on “Antioxidant Effects by Paprika Color,” among red, orange, and yellow paprika, orange paprika showed the highest antioxidant activity. Paprika contains slightly different nutrients and benefits depending on its color. After slow juicing each of the three colors separately and comparing their antioxidant effects, the antioxidant activity of orange paprika juice was measured to be 28% higher than that of red paprika juice and 15% higher than that of yellow paprika juice.

Orange paprika juice also had the highest vitamin C content, known for its excellent antioxidant capacity. The vitamin C content was 25% higher than that of red paprika juice and 16% higher than that of yellow paprika juice. Additionally, carotenoid content, which correlates with antioxidant activity, was confirmed to maintain the highest levels during the 14-day storage period.

Differences in color and nutrient content were also observed depending on the juice manufacturing method. The research team made juice from orange paprika using both a slow juicer and a high-speed blender, and analyzed vitamin C content, antioxidant activity, and reactive oxygen species removal ability for each juice during the storage period to compare the antioxidant effects of paprika according to juicing methods.

As a result, slow juiced paprika juice showed 50% higher vitamin C content, 41% higher antioxidant activity, and 24% higher reactive oxygen species removal function compared to juice made with a high-speed blender. Regarding paprika juice color, when comparing juice made by slow juicing and high-speed blending stored for 14 days, the color change was less in the slow juiced juice. The research team explained that this is because slow juicing generates less friction heat due to lower rotation speed, thereby suppressing nutrient destruction.

Professor Jeong Woosik of Kyungpook National University stated, “Through this study, it was confirmed that orange paprika has superior antioxidant effects compared to other colors of paprika, and that nutrient destruction is minimized when juice is made using a slow juicing method. Since vegetables and fruits contain many heat-sensitive phytochemicals and vitamins, it is best to consume them raw or, if difficult, to make juice by slow juicing and drink it.”

The research results were presented at the “2021 KFN International Symposium and Annual Meeting,” held in October, and won the “KFN Star Presentation Award” category.

This content was produced with the assistance of AI translation services.