Journal
FOOD CHEMISTRY
Volume 270, Issue -, Pages 264-272Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.112
Keywords
Capsicum; Capsinoids; Capsiate; Dihydrocapsiate; Liquid chromatography; Mass spectrometry; Fragmentation pattern
Funding
- National Institute for Agriculture and Food Research and Technology (INIA, Spain) [RTA2015-00042-C02-01]
- European Fund for Regional Development (FEDER, Spain)
- University of Cadiz, Spain [GA-A16, OT2017/032]
- INIA [RTA2011-00118-C02-01]
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A highly sensitive, selective method has been developed and validated for determination of capsiate and dihydrocapsiate for the first time using HPLC-ESI/MS(QTOF). For both capsinoids, LODs and LOQs were 0.02 and 0.05 mu mol/l, respectively. The intra- and interday repeatability values (RSD %) were 0.26-0.41% for retention time, and 2.25-2.11% for peak area. Recoveries were up to 98% and 97% for capsiate and dihydrocapsiate, respectively. This method was successfully applied to quantify capsiate and dihydrocapsiate in eight pepper fruit accessions. Capsinoids were found in the range of 1.21-544.59 mu g/gDW for capsiate and of 0.61-81.95 mu g/gDW for dihydrocapsiate. In the 'Tabasco' accession, capsiate and dihydrocapsiate were quantified for the first time, ranging from 3.09 to 58.76 and 1.80 to 6.94 mu g/g DW, respectively. Additionally, the ESI-MS/MS(QTOF) analysis has allowed the tentative identification of two other minor capsinoids by exact mass and fragmentation pattern, in the 'Bhut Jolokia' accession.
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