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Food Chem

Title:		"Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers"
Author(s):		Mi S; Zhang X; Wang Y; Zheng M; Zhao J; Gong H; Wang X;
Address:		"College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China. Bureau of Agriculture and Rural Areas of Langfang, Langfang 065099, China. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China. Electronic address: wangxianghonghebau@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20211201
Issue:
Page Number:		131751 -
DOI:		10.1016/j.foodchem.2021.131751
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The main purpose of the present study was toinvestigate the influence of genotypes on the volatile, flavonoid-related compounds and antioxidant capacities of chilli peppers. A set of 49 volatiles were identified in the chilli peppers using gas chromatography-ion mobility spectrometry (GC-IMS). The flavonoid-related profiles were established by the simultaneous LC-MS measurement of 38 compounds. The results of chemometrics analysis reveal that Jize and Korean chilli peppers can be distinctly separated from each other. A panel of 18 volatile and 13 flavonoid-related variables with VIP > 1 and p < 0.05 were determined as the discriminants for Jize and Korean chilli peppers. Moreover, Korean chilli peppers showed significantly (p < 0.05) higher antioxidant activity than Jize chilli peppers. A clear and positive correlation was observed between the antioxidant potential and individual flavonoid compounds. The current findings could facilitate the valorization of chilli peppers as bioactive and functional ingredients at various commercial levels"
Keywords:		Antioxidants/analysis *Capsicum Chemometrics Flavonoids Fruit/chemistry Gas Chromatography-Mass Spectrometry Genotype *Volatile Organic Compounds/analysis Antioxidant activity Chilli peppers Correlation Genotypes Volatiles;
Notes:		"MedlineMi, Si Zhang, Xiangnan Wang, Yuhang Zheng, Meng Zhao, Junjie Gong, Heyou Wang, Xianghong eng England 2021/12/10 Food Chem. 2022 Apr 16; 374:131751. doi: 10.1016/j.foodchem.2021.131751. Epub 2021 Dec 1"