The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika
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AuthorsMudrić, Sanja Ž.
Gašić, Uroš M.
Dramićanin, Aleksandra M.
Momirović, Nebojša M.
Tešić, Živoslav Lj.
Article (Published version)
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Spice peppers (Capsicum annuum L.) var. Lemeska and Lakosnicka 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 [M-H](-) 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-coumaroylquini...c acid, luteolin 7-O-(2 ''-O-pentosyl-4 ''-O-hexosyl)hexoside, quercetin 3-O-(2 ''-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6 ''-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2 ''-O-(5'''-O-sinapoyl)pentosyl-6 ''-O-malonyl]hexoside. (C) 2016 Elsevier Ltd. All rights reserved.
Keywords:Polyphenolics / Carbohydrates / Red spice paprika / Autochthonous clones / Antioxidant activity / LC-MS
Source:Food Chemistry, 2017, 217, 705-715
- Elsevier Sci Ltd, Oxford
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3009