Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586818 | Food Chemistry | 2017 | 11 Pages |
Abstract
Spice peppers (Capsicum annuum L.) var. LemeÅ¡ka and LakoÅ¡niÄka paprika were investigated to evaluate their polyphenolic and carbohydrate profiles and antioxidant activity. A total of forty-nine polyphenolics were identified using ultrahigh-performance liquid chromatography (UHPLC) coupled to LTQ OrbiTrap mass analyzer. Twenty-five of them were quantified using available standards, while the other compounds were confirmed by exact mass search of their deprotonated molecule [MâH]â and its MS4 fragmentation. Thirteen carbohydrates were quantified using high-performance anion exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). Radical scavenging activity (RSA) ranged from 17.32 to 48.34 mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92 g GAE (gallic acid equivalents)/kg DW. To our best knowledge, five polyphenolic compounds were for the first time tentatively identified in paprika: 5-O-p-coumaroylquinic acid, luteolin 7-O-(2â³-O-pentosyl-4â³-O-hexosyl)hexoside, quercetin 3-O-(2â³-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6â³-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2â³-O-(5â²â³-O-sinapoyl)pentosyl-6â³-O-malonyl]hexoside.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sanja Ž. MudriÄ, UroÅ¡ M. GaÅ¡iÄ, Aleksandra M. DramiÄanin, Ivanka Ž. ÄiriÄ, DuÅ¡anka M. MilojkoviÄ-Opsenica, Jelena B. PopoviÄ-ÄorÄeviÄ, NebojÅ¡a M. MomiroviÄ, Živoslav Lj. TeÅ¡iÄ,