LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers ( Capsicum annuum L.) phenolic profil
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ORIGINAL PAPER
LC‑DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles Hasim Kelebek1 · Onur Sevindik1 · Turkan Uzlasir1 · Serkan Selli2 Received: 14 April 2020 / Revised: 18 June 2020 / Accepted: 20 June 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Peppers 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 annuum L.) and red sweet pepper Capia (Capsicum annuum L.). 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, luteolin O-malonylpentosyldihexoside, luteolin 6-C-hexoside, dihydrocapsaicin, and kaempferol pentosyldihexoside were the most dominant phenolics, while luteolin O-(aposylmalonyl)glucoside, luteolin O-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. Keywords Red pepper · Aleppo · Phenolic compounds · Capsaicin · Antioxidant activity · LC–MS/MS
Introduction Peppers (Capsicum spp.) belonging to the Solanaceae family are one of the most produced and consumed vegetables worldwide. Pepper species are commonly distinguished by their hotness, colour, shape, and area of usage. Although they are generally consumed fresh, cooked, or in powder form, there exists plenty of pepper-based food products, such as hot sauces, paste, puree, and pickles which are continuously gaining in popularity. For decades, attention has been increasingly drawn to peppers due to their pleasing and peculiar aroma, hot taste, bright colour, remarkable phenolics (especially flavonoids, capsaicinoids, quercetin, and * Hasim Kelebek [email protected] 1
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
2
luteolin), and their high vitamin A, C, and rich carotenoid content [1, 2]. The presence and activity of these precious compounds change with several factors including variety, stage of ripening, field management, and climate conditi
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