QUANTITATIVE AND QUALITATIVE DETERMINATION OF FLAVONOIDS AND PHENOLIC ACID DERIVATIVES FROM PERICARP OF HOT PEPPER FRUIT CV. BRONOWICKA OSTRA
 
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Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):72–76
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ABSTRACT
The derivatives of phenolic acids – ferulic and sinapic, as well as flavonoids – quercetin, luteolin and apigenin, were determined in pericarp of red pepper fruit cv. Bronowicka Ostra. Nine compounds: trans-p-feruloyl-β-D-glucopyranoside, trans-p-ferulylalcohol-4-O-(6-(2-methyl-3-hydroxypropionyl) glucopyranoside, trans-p - p -sinapoyl-β-D-glucopyranoside, quercetin 3-O-α-L-rhamnopyranoside-7-O-β-D-glucopyranoside, quercetin 3-O-α-L-rhamnopyranoside, luteolin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside, lutoeolin 7-O-[2-(β-D-apiofuranosyl)-β-D-glucopyranoside], luteolin-7-O-(2-apiofuranosyl-4-glucopyranosyl-6-malonyl) glucopyranoside, apigenin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside were elucidated by 13C and 1H NMR, MS and HPLC methods. The quantification of these compounds in pepper fruit was determined by HPLC using the isolated compounds as the standards. The obtained results showed that the greatest amounts in pericarp of hot pepper fruit var. Bronowicka Ostra were the sinapic acid glucoside and then ferulic acid glucoside, luteolin apisylglucoside and quercetin rhamnoside. The lowest level was found for apigenin 6-C-β-D-glucopyranoside-8-C-α-L-arabinopyranoside.
ISSN:1230-0322