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http://hdl.handle.net/10261/181621
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Fayos, Oreto | es_ES |
dc.contributor.author | Savirón, María | es_ES |
dc.contributor.author | Orduna, Jesús | es_ES |
dc.contributor.author | Barbero, Gerardo F. | es_ES |
dc.contributor.author | Mallor, Cristina | es_ES |
dc.contributor.author | Garcés-Claver, Ana | es_ES |
dc.date.accessioned | 2019-05-17T10:19:14Z | - |
dc.date.available | 2019-05-17T10:19:14Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Food Chemistry 270: 264-272 (2019) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/181621 | - |
dc.description.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. | es_ES |
dc.description.sponsorship | This 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.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | closedAccess | es_ES |
dc.title | Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF) | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2018.07.112 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2018.07.112 | es_ES |
dc.contributor.funder | CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Universidad de Cádiz | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100008723 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/100007652 | es_ES |
dc.identifier.pmid | 30174045 | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
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