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Distributions of the Stereoisomers of β-Mercaptoheptanones and β-Mercaptoheptanols in Cooked Bell Pepper (Capsicum annuum)

Author:
Nörenberg, Svenja, Kiske, Christiane, Burmann, Andrea, Poplacean, Iulia, Engel, Karl-Heinz
Source:
Journal of agricultural and food chemistry 2017 v.65 no.47 pp. 10250-10257
ISSN:
1520-5118
Subject:
Capsicum annuum, affinity chromatography, color, cultivars, enantioselectivity, gas chromatography, stereoisomers, sweet peppers, thiols
Abstract:
2-Mercapto-4-heptanone, 4-mercapto-2-heptanone, and the corresponding mercaptoalcohols, previously identified in cooked red bell pepper (Capsicum annuum), were used as examples to determine the distributions of stereoisomers of naturally occurring polyfunctional thiols. The thiols were isolated using simultaneous distillation–extraction and enriched by affinity chromatography. Enantioselective analysis was performed via multidimensional gas chromatography. For the studied cultivar California Wonder, the investigation of different batches of cooked red bell pepper revealed consistent ratios of the stereoisomers independent of origin and date of purchase. Quantitative estimations showed that the stereoisomers were present in cooked red bell peppers at concentrations in the range of 0.04–10.2 μg/kg. Lower concentrations were observed in cooked green bell peppers. The change from green to red color was also accompanied by shifts in the proportions of stereoisomers in favor of the (S)-enantiomers of the mercaptoheptanones and of the (4S)-configured stereoisomers of 4-mercapto-2-heptanol.
Agid:
5864309