Capsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening

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dc.contributor.authorde Aguiar A.C.
dc.contributor.authorPereira G.A.
dc.contributor.authorRibeiro C.S.D.C.
dc.contributor.authorEberlin M.N.
dc.contributor.authorSoares L.P.
dc.contributor.authorRuiz A.L.T.G.
dc.contributor.authorPastore G.M.
dc.contributor.authorMartinez J.
dc.date.accessioned2024-03-12T19:09:18Z
dc.date.available2024-03-12T19:09:18Z
dc.date.issued2023
dc.description.abstract© 2023 The Royal Society of Chemistry.Capsiate and phenolics present in the free, esterified, glycosylated, and insoluble-bound forms of BRS Moema peppers were characterized and quantified using UHPLC-ESI-MS/MS. Additionally, the in vitro antiproliferative activity of BRS Moema extract was evaluated. The peppers showed considerable quantities of capsiate and phenolic compounds. Esterified phenolics were the main fraction, followed by the insoluble-bound fraction, indicating that relying solely on the extraction of soluble phenolics may underestimate the total phenolic content. Among the fourteen phenolics identified in extract fractions, gallic acid was the major constituent. Phenolic fractions displayed high antioxidant capacity by TEAC and ORAC assays. Nevertheless, the correlation between phenolic compounds and antioxidant activity suggested that other bioactive or phenolic compounds may contribute to the overall phenolic compounds and antioxidant capacity of the obtained fractions. Concerning the antiproliferative activity, the extract did not exhibit any effect on cell proliferation within the evaluated concentration range. These findings indicated that BRS Moema peppers can serve as a rich source of phenolic compounds. Therefore, fully utilizing them could bring advantages to the food and pharmaceutical industries, as well as to consumers and producers.
dc.description.firstpage6432
dc.description.issuenumber14
dc.description.lastpage6442
dc.description.volume14
dc.identifier.doi10.1039/d3fo01698f
dc.identifier.issn2042-6496
dc.identifier.urihttps://dspace.mackenzie.br/handle/10899/34061
dc.relation.ispartofFood and Function
dc.rightsAcesso Restrito
dc.titleCapsicum chinense var. BRS Moema: chemical characterization by HPLC-ESI-MS/MS and antiproliferative screening
dc.typeArtigo
local.scopus.citations0
local.scopus.eid2-s2.0-85165200499
local.scopus.subjectAnti-proliferative
local.scopus.subjectAntioxidant capacity
local.scopus.subjectAntiproliferative activities
local.scopus.subjectChemical characterization
local.scopus.subjectGlycosylated
local.scopus.subjectHPLC-ESI-MS/MS
local.scopus.subjectHPLC/ESI-MS/MS
local.scopus.subjectPhenolic antioxidant
local.scopus.subjectPhenolic compounds
local.scopus.subjectPhenolics
local.scopus.subjectAntioxidants
local.scopus.subjectCapsicum
local.scopus.subjectChromatography, High Pressure Liquid
local.scopus.subjectPhenols
local.scopus.subjectPlant Extracts
local.scopus.subjectTandem Mass Spectrometry
local.scopus.updated2025-04-01
local.scopus.urlhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85165200499&origin=inward
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