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

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

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.

• Language: English
• Keywords: capsaicinoids, HPLC/MS, health, secoiridoids, chili olive oils, phenols, phenolics
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2022
• Number of pages: 9 str.
• Numbering: Vol. 11, iss. 15, art. 2256
• PID: 20.500.12556/RUL-139576
• UDC: 543
• ISSN on article: 2304-8158
• DOI: 10.3390/foods11152256
• COBISS.SI-ID: 120174851
• Publication date in RUL: 05.09.2022

Record is a part of a journal

• Title: Foods
• Shortened title: Foods
• Publisher: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: kapsaicinoid, HPLC/MS, zdravje, fenoli, sekoiridoidi, oljčno olje s čilijem

Projects

• Funder: ARRS - Slovenian Research Agency
• Project number: P4-0013
• Name: Hortikultura

• Funder: ARRS - Slovenian Research Agency
• Funding programme: Infrastructural center
• Project number: IO-0022-0481-001
• Acronym: IC RRC-AG