Premium
Characterization of carotenoids and carotenoid esters in red pepper pods ( Capsicum annuum L.) by high‐performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry
Author(s) -
Schweiggert Ute,
Kammerer Dietmar R.,
Carle Reinhold,
Schieber Andreas
Publication year - 2005
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.2104
Subject(s) - chemistry , atmospheric pressure chemical ionization , pepper , carotenoid , saponification , chromatography , chemical ionization , mass spectrometry , organic chemistry , ionization , food science , ion
Abstract Carotenoids and carotenoid esters were extracted from red pepper pods ( Capsicum annuum L.) without saponification. Among the 42 compounds detected, 4 non‐esterified, 11 mono‐ and 17 diesters were characterized based on their retention times, UV/Vis spectra and their fragmentation patterns in collision‐induced dissociation experiments in atmospheric pressure chemical ionization mass spectrometry (APCI‐MS). Positive and negative ion mode measurements were used for the characterization of major and minor carotenoids and their esters. Capsanthin esterified with lauric, palmitic and myristic acids represented the predominant compounds in the red pepper extracts. Additionally, three β ‐cryptoxanthin and one zeaxanthin monoester were tentatively identified in red pepper pods for the first time. Furthermore, the specific fragmentation patterns of capsanthin‐laurate‐myristate and capsanthin‐myristate‐palmitate were used for the distinction of both regioisomers. The results obtained from LC‐DAD‐APCI‐MS n experiments demonstrated that the carotenoid profile of red pepper pods is considerably more complex than considered hitherto. Copyright © 2005 John Wiley & Sons, Ltd.