Table 4. Free amino acids content of colored paprika in Korea (mg/100 g of dry weight)

	RP	OP	YP
Aspartic acid	1,786.89±50.77^b	2,392.54±39.70^a	2,491.07±21.38^a
Threonine	315.53±2.72^a	336.58±15.55^a	257.97±2.57^b
Serine	323.68±26.73^a	328.35±8.72^a	363.04±13.65^a
Glutamic acid	1,372.07±21.35^c	1,960.94±42.21^a	1,696.04±19.22^b
Proline	73.01±7.76^ab	55.78±4.59^b	82.38±6.44^a
Glycine	274.03±6.41^b	299.35±2.84^a	306.29±4.25^a
Alanine	289.39±6.59^c	363.10±1.49^a	325.26±3.62^b
Valine	325.44±8.01^b	356.40±4.44^a	342.02a±2.19^b
Methionin	12.58±0.61^c	22.93±0.21^a	17.95±1.50^b
Isoleucine	236.94±8.57^a	237.83±0.21^a	226.85±2.83^a
Leucine	362.37±26.83^a	399.43±0.25^a	379.61±5.41^a
Tyrosine	55.00±6.00^a	52.62±3.79^a	57.08±1.69^a
Phenylalanine	222.78±6.18^b	239.66±1.13^a	228.82±2.26^ab
Lysine	431.80±16.09^a	459.83±25.79^a	445.51±10.27^a
Histidine	129.68±2.61^b	142.88±0.87^a	130.13±1.54^b
Arginine	287.40±23.34^a	322.29±28.63^a	315.73±1.22^a
Total	12,997.5	15,945.9	15,339.5

Each result is expressed as the mean±SD.
Different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
RP, red paprika; OP, orange paprika; YP, yellow paprika.