The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika
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2017
Authors
Mudrić, Sanja Ž.Gašić, Uroš M.
Dramićanin, Aleksandra M.
Ćirić, Ivanka
Milojković-Opsenica, Dušanka
Popović-Đorđević, Jelena
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-MSSource:
Food Chemistry, 2017, 217, 705-715Publisher:
- Elsevier Sci Ltd, Oxford
Funding / projects:
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-MESTD-Basic Research (BR or ON)-172017)
Note:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3009
DOI: 10.1016/j.foodchem.2016.09.038
ISSN: 0308-8146
PubMed: 27664689
WoS: 000384851800089
Scopus: 2-s2.0-84986567860
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Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Mudrić, Sanja Ž. AU - Gašić, Uroš M. AU - Dramićanin, Aleksandra M. AU - Ćirić, Ivanka AU - Milojković-Opsenica, Dušanka AU - Popović-Đorđević, Jelena AU - Momirović, Nebojša M. AU - Tešić, Živoslav Lj. PY - 2017 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1946 AB - 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-coumaroylquinic 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. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika VL - 217 SP - 705 EP - 715 DO - 10.1016/j.foodchem.2016.09.038 ER -
@article{ author = "Mudrić, Sanja Ž. and Gašić, Uroš M. and Dramićanin, Aleksandra M. and Ćirić, Ivanka and Milojković-Opsenica, Dušanka and Popović-Đorđević, Jelena and Momirović, Nebojša M. and Tešić, Živoslav Lj.", year = "2017", abstract = "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-coumaroylquinic 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.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika", volume = "217", pages = "705-715", doi = "10.1016/j.foodchem.2016.09.038" }
Mudrić, S. Ž., Gašić, U. M., Dramićanin, A. M., Ćirić, I., Milojković-Opsenica, D., Popović-Đorđević, J., Momirović, N. M.,& Tešić, Ž. Lj.. (2017). The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika. in Food Chemistry Elsevier Sci Ltd, Oxford., 217, 705-715. https://doi.org/10.1016/j.foodchem.2016.09.038
Mudrić SŽ, Gašić UM, Dramićanin AM, Ćirić I, Milojković-Opsenica D, Popović-Đorđević J, Momirović NM, Tešić ŽL. The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika. in Food Chemistry. 2017;217:705-715. doi:10.1016/j.foodchem.2016.09.038 .
Mudrić, Sanja Ž., Gašić, Uroš M., Dramićanin, Aleksandra M., Ćirić, Ivanka, Milojković-Opsenica, Dušanka, Popović-Đorđević, Jelena, Momirović, Nebojša M., Tešić, Živoslav Lj., "The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika" in Food Chemistry, 217 (2017):705-715, https://doi.org/10.1016/j.foodchem.2016.09.038 . .