Identification of Phenolic Compounds in Australian-Grown Bell Peppers by Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight-Mass Spectrometry and Estimation of Their Antioxidant Potential
Zexing Leng, Biming Zhong, Hanjing Wu, Ziyao Liu, Abdur Rauf, Saud Bawazeer, Hafiz Ansar Rasul Suleria
Abstract
). LC-ESI-QTOF-MS/MS isolated and identified a total of 59 phenolic compounds, including flavonoids (21), phenolic acids (20), other phenolic compounds (12), lignans (5), and stilbenes (1) in all samples. According to HPLC-PDA quantification, the seed portions showed a significantly higher amount of phenolic compounds. These findings indicated that the waste of bell peppers can be a potential source of phenolic compounds, which can be utilized as antioxidant ingredients in foods and nutritional products.
Topics & Concepts
ChemistryChromatographyPolyphenolElectrospray ionizationMass spectrometryFlavonoidAntioxidantElectrosprayPhenolsHigh-performance liquid chromatographyFood scienceOrganic chemistryPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPiperaceae Chemical and Biological Studies