The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika.
Spice peppers (Capsicum annuum L.) var. Lemeška and Lakošnička paprika were investigated to evaluate their polyphenolic and carbohydrate profiles and antioxidant activity. A total of forty-nine polyphenolics were identified using ultrahigh-performance liquid chromatography (UHPLC) coupled to LTQ OrbiTrap mass analyzer. Twenty-five of them were quantified using available standards, while the other compounds were confirmed by exact mass search of their deprotonated molecule [M-H](-) and its MS(4) fragmentation. Thirteen carbohydrates were quantified using high-performance anion exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). Radical scavenging activity (RSA) ranged from 17.32 to 48.34mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92g GAE (gallic acid equivalents)/kg DW. To our best knowledge, five polyphenolic compounds were for the first time tentatively identified in paprika: 5-O-p-coumaroylquinic acid, luteolin 7-O-(2″-O-pentosyl-4″-O-hexosyl)hexoside, quercetin 3-O-(2″-O-hexosyl)rhamnoside, isorhamnetin 3-O-[6″-O-(5-hydroxyferuloyl)hexoside]-7-O-rhamnoside, and luteolin 7-O-[2″-O-(5'″-O-sinapoyl)pentosyl-6″-O-malonyl]hexoside.
Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
Sanja Ž
SŽ
Mudrić
Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
Uroš M
UM
Gašić
Innovation Center, Faculty of Chemistry Ltd, 11158 Belgrade, Serbia.
Aleksandra M
AM
Dramićanin
Innovation Center, Faculty of Chemistry Ltd, 11158 Belgrade, Serbia.
Ivanka Ž
IŽ
Ćirić
Chair of Analytical Chemistry and Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia.
Dušanka M
DM
Milojković-Opsenica
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia.
Jelena B
JB
Popović-Đorđević
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade-Zemun, Serbia.
Nebojša M
NM
Momirović
Chair of Analytical Chemistry and Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia. Electronic address: ztesic@chem.bg.ac.rs.
Živoslav Lj
ŽL
Tešić
D002212:Capsicum / Q000737:chemistry* / Q000145:classification; D002241:Carbohydrates / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005843:Geography; D047311:Luteolin / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis; D059808:Polyphenols / Q000032:analysis*; D011794:Quercetin / Q000031:analogs & derivatives; D055771:Serbia; D017365:Spices / Q000032:analysis*
D002241:Carbohydrates; D010936:Plant Extracts; D059808:Polyphenols; C047368:3-methylquercetin; D011794:Quercetin; D047311:Luteolin
Antioxidant activity; Autochthonous clones; Carbohydrates; LC-MS; Polyphenolics; Red spice paprika