Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum)
Krauß S, Hammann S, Vetter W (2016)
Publication Language: English
Publication Status: Published
Publication Type: Journal article, Original article
Publication year: 2016
Journal
Publisher: American Chemical Society
Book Volume: 64
Pages Range: 6306-6311
Journal Issue: 32
URI: https://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b02645
Abstract
Phytyl fatty acid esters (PFAE) are esters of fatty acids with the isoprenoid alcohol phytol (3,7R,11R,15-tetramethylhexadec-2E-enol). In this study, PFAE were identified and quantified in bell pepper using gas chromatography with mass spectrometry (GC-MS). All red (n = 14) and yellow (n = 6) samples contained six or seven PFAE at 0.9–11.2 mg/100 g fresh weight. By contrast, PFAE were not detected in green bell pepper samples (n = 3). PFAE might eventually be a source for bioavailable phytol, which can be transformed into phytanic acid by humans. Phytanic acid cannot be properly degraded by patients who suffer from Refsum’s disease (tolerable daily intake (TDI) ≤ 10 mg of phytanic acid). The phytol moiety of the PFAE (0.4–5.4 mg/100 g fresh weight) would contribute up to ∼50% to the TDI with the consumption of only one portion of bell pepper fruit pulp.
Authors with CRIS profile
Simon Hammann
Juniorprofessur für Lebensmittelsicherheit und -qualität (am Henriette Schmidt-Burkhardt Lehrstuhl)
Involved external institutions
Germany (DE)How to cite
APA:
Krauß, S., Hammann, S., & Vetter, W. (2016). Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum). Journal of Agricultural and Food Chemistry, 64(32), 6306-6311. https://doi.org/10.1021/acs.jafc.6b02645
MLA:
Krauß, Stephanie, Simon Hammann, and Walter Vetter. "Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum)." Journal of Agricultural and Food Chemistry 64.32 (2016): 6306-6311.
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