Apocarotenoids profiling in different Capsicum species. (1st January 2021)

• Record Type: Journal Article
• Authors: Zoccali, Mariosimone; Giuffrida, Daniele; Salafia, Fabio; Rigano, Francesca; Dugo, Paola; Casale, Monica; Mondello, Luigi
• Is Part Of: Food chemistry. Volume 334(2021)
• Publication Date: 2021-01-01
• Subjects: SFE Supercritical fluid extraction -- SFC Supercritical fluid chromatography -- APCI Atmospheric pressure chemical ionization -- QqQ triple quadrupole -- MS Mass spectrometry -- PCA Principal Component Analysis; Apocarotenoids -- Chilli peppers -- Capsicum -- SFE-SFC-APCI/QqQ/MS -- PCA; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127595
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: SFE-SFC-QqQ/MS to the first apocarotenoids profiling of chilli peppers cultivars 19 different free apocarotenoids and 8 different apocarotenoids esters were detected β-Apo-8′-carotenal and β-Citraurin were quantified in the investigated cultivars ε-apoluteinals and 4-oxo-apo-β-carotenals were detected in Capsicum species Prevailing oxidative cleavages pathways may take place in the different cultivars Abstract: The present study report on the application of an on line supercritical fluid extraction-supercritical fluid chromatography-triple quadrupole/mass spectrometry methodology to the first apocarotenoids profiling of seventeen different chilli peppers cultivars belonging to Capsicum annuum, Capsicum baccatum and Capsicum chinense species. A total of 19 free apocarotenoids and 8 apocarotenoids fatty acid esters were identified; β-Apo-8′-carotenal and Apo-8′-zeaxanthinal were also quantified and the β-Apo-8′-carotenal occurrence was in the percentage ranges relative to β-carotene of 0.03–3.87%. PCA was performed as a multivariate display method on the quantified carotenoids and apocarotenoids, in order to visualize the data structure. Moreover, different ε-apoluteinals and 4-oxo-apo-β-carotenals were detected in Capsicum species also for the first time and, to the best of authors knowledge, in any food matrix.