Apocarotenoids profiling in different Capsicum species.
Food Chem 2020;
334:127595. [PMID:
32711277 DOI:
10.1016/j.foodchem.2020.127595]
[Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/10/2020] [Accepted: 07/14/2020] [Indexed: 02/09/2023]
Abstract
The present study report on the application of an on line supercritical fluid extraction-supercritical fluid chromatography-triple quadrupole/mass spectrometry methodology to the first apocarotenoids profiling of seventeen different chilli peppers cultivars belonging to Capsicum annuum, Capsicum baccatum and Capsicum chinense species. A total of 19 free apocarotenoids and 8 apocarotenoids fatty acid esters were identified; β-Apo-8'-carotenal and Apo-8'-zeaxanthinal were also quantified and the β-Apo-8'-carotenal occurrence was in the percentage ranges relative to β-carotene of 0.03-3.87%. PCA was performed as a multivariate display method on the quantified carotenoids and apocarotenoids, in order to visualize the data structure. Moreover, different ε-apoluteinals and 4-oxo-apo-β-carotenals were detected in Capsicum species also for the first time and, to the best of authors knowledge, in any food matrix.
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