Characterization and quantification of capsaicinoids and phenolic compounds in two types of chili olive oils, using HPLC/MS

Zamljen, Tilen (avtor), Slatnar, Ana (avtor), Hudina, Metka (avtor), Veberič, Robert (avtor), Medič, Aljaž (avtor)

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.

• Jezik: Angleški jezik
• Ključne besede: capsaicinoids, HPLC/MS, health, secoiridoids, chili olive oils, phenols, phenolics
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2022
• Št. strani: 9 str.
• Številčenje: Vol. 11, iss. 15, art. 2256
• PID: 20.500.12556/RUL-139576
• UDK: 543
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods11152256
• COBISS.SI-ID: 120174851
• Datum objave v RUL: 05.09.2022

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: kapsaicinoid, HPLC/MS, zdravje, fenoli, sekoiridoidi, oljčno olje s čilijem

Projekti

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Številka projekta: P4-0013
• Naslov: Hortikultura

• Financer: ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
• Program financ.: Infrastructural center
• Številka projekta: IO-0022-0481-001
• Akronim: IC RRC-AG