Instrumental Neutron Activation Analysis of Trace Elements in Red Pepper

摘要

Various samples of Hungarian spice red pepper (powdered) were analysed for their C1, K, Rb and Zn content. Samples of red pepper both with and without seeds were studied. The values are reported in ppm (dry weight). Statistical analysis showed significant differences in the trace element contents between most cultivars. In the majority of the cases, increasing in the seed content of the samples tended to reduce their C1, K, Rb content except Zn. (Atomindex citation 10:454210)