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dc.contributor.authorFayos, Oretoes_ES
dc.contributor.authorSavirón, Maríaes_ES
dc.contributor.authorOrduna, Jesúses_ES
dc.contributor.authorBarbero, Gerardo F.es_ES
dc.contributor.authorMallor, Cristinaes_ES
dc.contributor.authorGarcés-Claver, Anaes_ES
dc.date.accessioned2019-05-17T10:19:14Z-
dc.date.available2019-05-17T10:19:14Z-
dc.date.issued2019-
dc.identifier.citationFood Chemistry 270: 264-272 (2019)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/181621-
dc.description.abstractA 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.es_ES
dc.description.sponsorshipThis work forms part of the project RTA2015-00042-C02-01, funded by the National Institute for Agriculture and Food Research and Technology (INIA, Spain) and co-financed by the European Fund for Regional Development (FEDER, Spain). It was also supported for GA-A16 and OT2017/032 (University of Cadiz, Spain). O. Fayos is the beneficiary of an INIA fellowship programme (RTA2011-00118-C02-01).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.titleQuantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF)es_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2018.07.112-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2018.07.112es_ES
dc.contributor.funderCSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.contributor.funderUniversidad de Cádizes_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100008723es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/100007652es_ES
dc.identifier.pmid30174045-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
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