20.500.12556/RUL-139576 Characterization and quantification of capsaicinoids and phenolic compounds in two types of chili olive oils, using HPLC/MS Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili olive oil were secoiridoids, with elenolic acid, oleuropein aglycones, and ligostride aglycones being the most abundant. Chili olive oil with chili flakes contained higher levels of capsaicinoids (+21.6%) compared to whole chili olive oil. Capsaicin and dihydrocapsaicin accounted for about 95% of all capsaicinoids in the chili olive oil. The extraction rate of dry “Cayenne” chili was 7.1% in whole chili olive oil and 9% in chili olive oil with flakes, confirming that chili flakes are better extracted in olive oil. With the determination of 29 individual phenols and five individual capsaicinoids, the study provided a detailed insight into the secondary metabolites of chili olive oil and confirmed that it is a health source. capsaicinoids HPLC/MS health secoiridoids chili olive oils phenols phenolics kapsaicinoid HPLC/MS zdravje fenoli sekoiridoidi oljčno olje s čilijem true false true Angleški jezik Slovenski jezik Članek v reviji 2022-09-05 10:12:42 2022-09-05 10:12:46 2023-05-25 16:08:46 0000-00-00 00:00:00 2022 0 0 9 str. iss. 15, art. 2256 Vol. 11 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543 2304-8158 10.3390/foods11152256 120174851 foods-11-02256.pdf foods-11-02256.pdf 1 14776A5437A51AB15F0287AD4C624308 34eb46bc16bd032269a918e72cf0eeeab04e48e877c19b0a85b9f2f2ec3edf69 27df55e3-2cf3-11ed-92af-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=160153 https://www.mdpi.com/2304-8158/11/15/2256 1 7ad0d89a-2cf2-11ed-92af-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=160152 Biotehniška fakulteta 0 0 0