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Apocarotenoids profiling in different Capsicum species.

Mariosimone Zoccali1, Daniele Giuffrida2, Fabio Salafia3

  • 1Department of Mathematical and Computer Science, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy.

Food Chemistry
|July 26, 2020
PubMed
Summary

This study profiles apocarotenoids in chilli peppers using advanced chromatography. Novel compounds were identified, offering insights into pepper chemistry and potential applications.

Keywords:
ApocarotenoidsCapsicumChilli peppersPCASFE-SFC-APCI/QqQ/MS

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Phytochemistry

Background:

  • Apocarotenoids are derived from carotenoids and play roles in plant physiology.
  • Chilli peppers (Capsicum species) are rich sources of various bioactive compounds, including carotenoids.
  • Limited information exists on the apocarotenoid profiles of different Capsicum cultivars.

Purpose of the Study:

  • To profile apocarotenoids in seventeen chilli pepper cultivars from Capsicum annuum, Capsicum baccatum, and Capsicum chinense.
  • To identify and quantify specific apocarotenoids and their fatty acid esters.
  • To explore novel apocarotenoid structures within the Capsicum genus and food matrices.

Main Methods:

  • Online supercritical fluid extraction-supercritical fluid chromatography-triple quadrupole/mass spectrometry (SFE-SFC-QqQ/MS) methodology.
  • Quantification of β-Apo-8'-carotenal and Apo-8'-zeaxanthinal.
  • Principal Component Analysis (PCA) for multivariate data visualization.

Main Results:

  • Identification of 19 free apocarotenoids and 8 apocarotenoids fatty acid esters.
  • Quantification of β-Apo-8'-carotenal (0.03-3.87% relative to β-carotene) and Apo-8'-zeaxanthinal.
  • First-time detection of different ε-apoluteinals and 4-oxo-apo-β-carotenals in Capsicum species and any food matrix.

Conclusions:

  • The study presents the first comprehensive apocarotenoid profile for multiple Capsicum species.
  • Novel apocarotenoid compounds were identified, expanding the known phytochemical diversity in chilli peppers.
  • The developed analytical methodology is effective for the detailed characterization of apocarotenoids in food.