Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)

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• 作者：Alicia Mar&iacute ; n ; Federico Ferreres ; Francisco A. Tomá ; s-Barberá ; n ; and Mar&iacute ; a I. Gil
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：June 16, 2004
• 年：2004
• 卷：52
• 期：12
• 页码：3861 - 3869
• 全文大小：107K
• 年卷期：v.52,no.12(June 16, 2004)
• ISSN：1520-5118

文摘

Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four maturity stages(immature green, green, immature red, and red). The individual phenolics (hydroxycinnamic acidsand flavonoids), vitamin C (ascorbic acid and dehydroascorbic acid), and individual carotenoids werecharacterized and quantified. Five hydroxycinnamic derivatives and 23 flavonoids were characterizedand quantified from the pericarp of sweet pepper by high-performance liquid chromatography-diodearray detection-electrospray ionization-mass spectrometry. Identification was carried out by theirUV spectra, chromatographic comparisons with authentic markers, identification of hydrolysis products,and tandem mass spectrometry analysis. Hydroxycinnamic derivatives, O-glycosides of quercetin,luteolin, and chrysoeriol, and a large number of C-glycosyl flavones have been characterized. Someof these compounds were found for the first time in nature. Clear differences in the individual andtotal phenolic content were detected between the different maturity stages. Immature green pepperhad a very high phenolic content while green, immature red, and red ripe peppers showed a 4-5-fold reduction. Ascorbic acid was the main form of vitamin C, and its content increased as the pepperreached maturity. The red ripe stage had a relevant impact on the carotenoids content. Thus, immaturegreen peppers showed the highest content of polyphenols, while red ripe fruits had the highest contentof vitamin C and provitamin A.Keywords: Capsicum annuum L.; phenolics; hydroxycinnamates; flavones; ascorbic acid; dehydroascorbic acid; -carotene; xanthophylls; HPLC-MS