Patterns and compound specific stable carbon isotope analysis (δ
Capsaicinoids
Capsicum
compound specific stable isotope analysis
pattern
ripening
δ13C value (‰)
Journal
Phytochemical analysis : PCA
ISSN: 1099-1565
Titre abrégé: Phytochem Anal
Pays: England
ID NLM: 9200492
Informations de publication
Date de publication:
Jul 2021
Jul 2021
Historique:
revised:
11
09
2020
received:
24
07
2020
accepted:
12
09
2020
pubmed:
9
10
2020
medline:
4
6
2021
entrez:
8
10
2020
Statut:
ppublish
Résumé
Capsaicinoids are alkaloids of high pungency which are exclusively formed by fruits of the genus Capsicum. Capsaicinoid content and composition of Capsicum fruits are influenced by ripening. Determination of changes in content and pattern of individual capsaicinoids in chilli pods with fruit ripening. Compound specific stable carbon isotope analysis (δ Cayenne chillies (Capsicum annuum) were grown in a glasshouse and harvested from different plants at four ripening stages (unripe, semi-ripe, ripe, overripe). Nine capsaicinoids (one verified by synthesis) were quantified by gas chromatography with mass spectrometry (GC-MS). For CSIA, an acetylation method for derivatising capsaicinoids was developed. Variations in the patterns of the nine capsaicinoids were not relatable to a distinct ripening stage and also total contents varied extensively from plant to plant. However, changes in total capsaicinoid concentrations were systematic. In almost all plants, maximum values were reached in unripe fruits, then decreased to semi-ripe samples and increased again in the following ripening process. Likewise, δ Both quantification and δ
Substances chimiques
Carbon Isotopes
0
Carbon
7440-44-0
Capsaicin
S07O44R1ZM
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
530-543Informations de copyright
© 2020 The Authors. Phytochemical Analysis published by John Wiley & Sons Ltd.
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