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dc.creatorMudrić, Sanja Ž.
dc.creatorGašić, Uroš M.
dc.creatorDramićanin, Aleksandra M.
dc.creatorĆirić, Ivanka
dc.creatorMilojković-Opsenica, Dušanka
dc.creatorPopović-Đorđević, Jelena
dc.creatorMomirović, Nebojša M.
dc.creatorTešić, Živoslav Lj.
dc.date.accessioned2018-11-22T00:38:44Z
dc.date.available2018-11-22T00:38:44Z
dc.date.issued2017
dc.identifier.issn0308-8146
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/1946
dc.description.abstractSpice 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectPolyphenolicsen
dc.subjectCarbohydratesen
dc.subjectRed spice paprikaen
dc.subjectAutochthonous clonesen
dc.subjectAntioxidant activityen
dc.subjectLC-MSen
dc.titleThe polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprikaen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractМудриц, Сања З.; Ћирић, Иванка; Поповиц-Дордевиц, Јелена Б.; Момировиц, Небојса М.; Драмићанин, Aлександра; Тешић, Живослав Љ.; Милојковић-Опсеница, Душанка; Гашић, Урош М.;
dc.citation.volume217
dc.citation.spage705
dc.citation.epage715
dc.identifier.wos000384851800089
dc.identifier.doi10.1016/j.foodchem.2016.09.038
dc.citation.other217: 705-715
dc.citation.rankM21
dc.identifier.pmid27664689
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/3009]
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-84986567860
dc.identifier.rcubKon_3065


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