LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles

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dc.authoridUzlasir, Turkan/0000-0002-8535-2835
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSevindik, Onur
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:08Z
dc.date.available2025-01-06T17:44:08Z
dc.date.issued2020
dc.description.abstractPeppers are one of the most widely processed and consumed vegetables in the world. The present study was established to obtain phenolic profiles of two fresh and oven-cooked pepper cultivars, red hot Aleppo (Capsicum annuumL.) and red sweet pepper Capia (Capsicum annuumL.). Phenolic extracts of pepper samples have been, for the first time, qualitatively and quantitatively examined by liquid chromatography including tandem mass spectrometry (LC-MS/MS). Apart from the main objective, samples were also examined for their colour alteration regarding the oven cooking process. A total of 20 phenolic compounds were identified and quantified in the red pepper samples. The revealed results showed that the hot Aleppo pepper possessed a much higher phenolic content when compared to Capia peppers. In the Aleppo pepper samples, capsaicin, luteolin 6,8-di-C-hexoside, luteolinO-malonylpentosyldihexoside, luteolin 6-C-hexoside, dihydrocapsaicin, and kaempferol pentosyldihexoside were the most dominant phenolics, while luteolinO-(aposylmalonyl)glucoside, luteolinO-malonylpentosyldihexoside, kaempferol pentosylhexoside, and feruloyl hexoside were for the Capia samples. In the Aleppo samples, capsaicin and dihydrocapsaicin were compounds that significantly increased due to the cooking process. The cooking process not only positively affected the phenolic profile of pepper samples but also the colour, total phenolic content, and antioxidant activity.
dc.identifier.doi10.1007/s00217-020-03548-2
dc.identifier.endpage1980
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85087300485
dc.identifier.scopusqualityQ1
dc.identifier.startpage1971
dc.identifier.urihttps://doi.org/10.1007/s00217-020-03548-2
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2948
dc.identifier.volume246
dc.identifier.wosWOS:000544538100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectRed pepper
dc.subjectAleppo
dc.subjectPhenolic compounds
dc.subjectCapsaicin
dc.subjectAntioxidant activity
dc.subjectLC-MS
dc.subjectMS
dc.titleLC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuumL.) phenolic profiles
dc.typeArticle

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