Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry.
Carotenoids and carotenoid esters were extracted from red pepper pods (Capsicum annuum L.) without saponification. Among the 42 compounds detected, 4 non-esterified, 11 mono- and 17 diesters were characterized based on their retention times, UV/Vis spectra and their fragmentation patterns in collision-induced dissociation experiments in atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Positive and negative ion mode measurements were used for the characterization of major and minor carotenoids and their esters. Capsanthin esterified with lauric, palmitic and myristic acids represented the predominant compounds in the red pepper extracts. Additionally, three beta-cryptoxanthin and one zeaxanthin monoester were tentatively identified in red pepper pods for the first time. Furthermore, the specific fragmentation patterns of capsanthin-laurate-myristate and capsanthin-myristate-palmitate were used for the distinction of both regioisomers. The results obtained from LC-DAD-APCI-MSn experiments demonstrated that the carotenoid profile of red pepper pods is considerably more complex than considered hitherto.
Schweiggert
Ute
U
Institute of Food Technology, Section Plant Foodstuff Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany.
Kammerer
Dietmar R
DR
Carle
Reinhold
R
Schieber
Andreas
A
D001274:Atmospheric Pressure; D002212:Capsicum / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis* / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D004952:Esters / Q000032:analysis* / Q000737:chemistry*; D013058:Mass Spectrometry; D015394:Molecular Structure
D004952:Esters; D002338:Carotenoids