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The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika
dc.creator | Mudrić, Sanja Z. | |
dc.creator | Gašić, Uroš M. | |
dc.creator | Dramicanin, Aleksandra M. | |
dc.creator | Ćirić, Ivanka Z. | |
dc.creator | Milojković-Opsenica, Dušanka M. | |
dc.creator | Popović-Djordjević, Jelena | |
dc.creator | Momirović, Nebojša | |
dc.creator | Tešić, Živoslav | |
dc.date.accessioned | 2020-12-17T21:59:20Z | |
dc.date.available | 2020-12-17T21:59:20Z | |
dc.date.issued | 2017 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/4431 | |
dc.description.abstract | Spice peppers (Capsicum annuum L.) var. Lemeska and Lakosnicka 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 MS4 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 48.34 mmol TE (Trolox equivalent)/kg DW (dry weight) and total phenolics content (TPC) was ranged between 7.03 and 14.92 g 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. | en |
dc.publisher | Elsevier Sci Ltd, Oxford | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS// | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Polyphenolics | en |
dc.subject | Carbohydrates | en |
dc.subject | Red spice paprika | en |
dc.subject | Autochthonous clones | en |
dc.subject | Antioxidant activity | en |
dc.subject | LC-MS | en |
dc.title | The polyphenolics and carbohydrates as indicators of botanical and geographical origin of Serbian autochthonous clones of red spice paprika | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 715 | |
dc.citation.other | 217: 705-715 | |
dc.citation.rank | aM21 | |
dc.citation.spage | 705 | |
dc.citation.volume | 217 | |
dc.identifier.doi | 10.1016/j.foodchem.2016.09.038 | |
dc.identifier.scopus | 2-s2.0-84986567860 | |
dc.identifier.pmid | 27664689 | |
dc.identifier.wos | 000384851800089 | |
dc.type.version | publishedVersion |