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Quantitation of Capsiate and Dihydrocapsiate and Tentative Identification of Minor Capsinoids in Pepper Fruits (Capsicum Spp.) by HPLC-ESI-MS/MS(QTOF)

Quantitation of Capsiate and Dihydrocapsiate and Tentative Identification of Minor Capsinoids in Pepper Fruits (Capsicum Spp.) by HPLC-ESI-MS/MS(QTOF)

Oreto Fayos, María Savirón, Jesús Orduna, Gerardo F Barbero, Cristina Mallor, Ana Garcés-Claver

Food Chem. 2019 Jan 1;270:264-272.

PMID: 30174045

Abstract:

A highly sensitive, selective method has been developed and validated for determination of capsiate and dihydrocapsiate for the first time using HPLC-ESI/MS(QTOF). For both capsinoids, LODs and LOQs were 0.02 and 0.05 µmol/l, respectively. The intra- and interday repeatability values (RSD %) were 0.26-0.41% for retention time, and 2.25-2.11% for peak area. Recoveries were up to 98% and 97% for capsiate and dihydrocapsiate, respectively. This method was successfully applied to quantify capsiate and dihydrocapsiate in eight pepper fruit accessions. Capsinoids were found in the range of 1.21-544.59 μg/g DW for capsiate and of 0.61-81.95 μg/g DW for dihydrocapsiate. In the 'Tabasco' accession, capsiate and dihydrocapsiate were quantified for the first time, ranging from 3.09 to 58.76 and 1.80 to 6.94 μg/g DW, respectively. Additionally, the ESI-MS/MS(QTOF) analysis has allowed the tentative identification of two other minor capsinoids by exact mass and fragmentation pattern, in the 'Bhut Jolokia' accession.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP205687010	Capsiate		205687-01-0	Price
AP205687032	Dihydrocapsiate		205687-03-2	Price

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