title: Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum).
abstract: Phytyl fatty acid esters (PFAE) are esters of fatty acids with the isoprenoid alcohol phytol (3,7R,11R,15-tetramethylhexadec-2E-enol). In this study, PFAE were identified and quantified in bell pepper using gas chromatography with mass spectrometry (GC-MS). All red (n = 14) and yellow (n = 6) samples contained six or seven PFAE at 0.9-11.2 mg/100 g fresh weight. By contrast, PFAE were not detected in green bell pepper samples (n = 3). PFAE might eventually be a source for bioavailable phytol, which can be transformed into phytanic acid by humans. Phytanic acid cannot be properly degraded by patients who suffer from Refsum's disease (tolerable daily intake (TDI) ≤ 10 mg of phytanic acid). The phytol moiety of the PFAE (0.4-5.4 mg/100 g fresh weight) would contribute up to ∼50% to the TDI with the consumption of only one portion of bell pepper fruit pulp.
authors.affiliation: Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany.
authors.forename: Stephanie
authors.initials: S
authors.lastname: Krauß
authors.affiliation: Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany.
authors.forename: Simon
authors.initials: S
authors.lastname: Hammann
authors.affiliation: Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany.
authors.forename: Walter
authors.initials: W
authors.lastname: Vetter
mesh_terms: D002212:Capsicum / Q000737:chemistry*; D004952:Esters / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D010831:Phytanic Acid / Q000032:analysis; D010836:Phytol / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*
chemical_list: D004952:Esters; D005227:Fatty Acids; D010936:Plant Extracts; D010831:Phytanic Acid; D010836:Phytol
keywords: Capsicum annuum; GC-MS; Refsum’s disease; phytol; phytyl fatty acid ester