The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika
Само за регистроване кориснике
АуториMudric, Sanja Z.
Gašić, Uroš M.
Dramićanin, Aleksandra M.
Popovic-Dordevic, Jelena B.
Momirovic, Nebojsa M.
Tešić, Živoslav Lj.
Чланак у часопису (Објављена верзија)
МетаподациПриказ свих података о документу
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.
Кључне речи:Polyphenolics / Carbohydrates / Red spice paprika / Autochthonous clones / Antioxidant activity / LC-MS
Извор:Food Chemistry, 2017, 217, 705-715
- Elsevier Sci Ltd, Oxford