Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn
Los ajíes (Capsicum sp.) constituyen frutos de interés comercial que se consumen en todo el mundo y que son fuente de compuestos fenólicos y capsaicinoides. Muchos estudios se han llevado a cabo para analizar los metabolitos presentes en los ajíes, sin embargo, no existe hasta la fecha una caracteri...
- Autores:
-
Pérez Beltrán, Mónica Tatiana
- Tipo de recurso:
- Trabajo de grado de pregrado
- Fecha de publicación:
- 2022
- Institución:
- Universidad de los Andes
- Repositorio:
- Séneca: repositorio Uniandes
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.uniandes.edu.co:1992/59014
- Acceso en línea:
- http://hdl.handle.net/1992/59014
- Palabra clave:
- Capsicum
Polifenoles
Capsaicinoides
Flavonoides
LC-MS/MS
HPLC-DAD-ESI-MS/MS
Química
- Rights
- openAccess
- License
- Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| dc.title.alternative.none.fl_str_mv |
Analysis of polyphenols and capsaicinoids in eight varieties of chili peppers (Capsicum sp.) cultivated in Colombia by HPLC-DAD-MS/MS |
| title |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| spellingShingle |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn Capsicum Polifenoles Capsaicinoides Flavonoides LC-MS/MS HPLC-DAD-ESI-MS/MS Química |
| title_short |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| title_full |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| title_fullStr |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| title_full_unstemmed |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| title_sort |
Análisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSn |
| dc.creator.fl_str_mv |
Pérez Beltrán, Mónica Tatiana |
| dc.contributor.advisor.none.fl_str_mv |
Carazzone, Chiara |
| dc.contributor.author.none.fl_str_mv |
Pérez Beltrán, Mónica Tatiana |
| dc.contributor.jury.none.fl_str_mv |
Miscione, Gian Pietro Hurtado Belalcazar, John Jady Zapata Rivera, Jhon Enrique |
| dc.contributor.researchgroup.es_CO.fl_str_mv |
Laboratory of Advanced Analytical Techniques in Natural Products (LATNAP) |
| dc.subject.keyword.none.fl_str_mv |
Capsicum Polifenoles Capsaicinoides Flavonoides LC-MS/MS HPLC-DAD-ESI-MS/MS |
| topic |
Capsicum Polifenoles Capsaicinoides Flavonoides LC-MS/MS HPLC-DAD-ESI-MS/MS Química |
| dc.subject.themes.es_CO.fl_str_mv |
Química |
| description |
Los ajíes (Capsicum sp.) constituyen frutos de interés comercial que se consumen en todo el mundo y que son fuente de compuestos fenólicos y capsaicinoides. Muchos estudios se han llevado a cabo para analizar los metabolitos presentes en los ajíes, sin embargo, no existe hasta la fecha una caracterización sobre polifenoles y capsaicinoides en muestras de ajíes colombianas. Por lo tanto, el objetivo de este trabajo fue el analisis de los capsaicinoides y polifenoles presentes en ocho variedades de ajíes cultivados en el territorio nacional. El analisis LC-DAD-ESI-MSn de los extractos de las ocho variedades permitió la identificación de 34 compuestos, cuyos patrones de fragmentación y iones característicos fueron estudiados. En total, se identificaron 2 compuestos derivados de ácidos hidroxicinámicos, 6 flavonoles glicosilados, 15 flavonas glicosiladas y 6 capsaicinoides, así como otros analitos. Sumado a ello, los métodos de extracción y de separación cromatográfica fueron optimizados. Estos resultados contribuyen a una identificación más exhaustiva de los polifenoles y capsaicinoides en los frutos de Capsicum, especialmente en Colombia donde existe poca información de los ajíes cultivados en el país. |
| publishDate |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2022-07-21T18:31:24Z |
| dc.date.available.none.fl_str_mv |
2022-07-21T18:31:24Z |
| dc.date.issued.none.fl_str_mv |
2022-06-08 |
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Trabajo de grado - Pregrado |
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info:eu-repo/semantics/bachelorThesis |
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info:eu-repo/semantics/acceptedVersion |
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http://purl.org/coar/resource_type/c_7a1f |
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Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Carazzone, Chiarac094c26b-20ad-430d-b3b3-8e277b0195c9600Pérez Beltrán, Mónica Tatiana76b78ccb-119e-4537-ac3d-44eb682e492f600Miscione, Gian PietroHurtado Belalcazar, John JadyZapata Rivera, Jhon EnriqueLaboratory of Advanced Analytical Techniques in Natural Products (LATNAP)2022-07-21T18:31:24Z2022-07-21T18:31:24Z2022-06-08http://hdl.handle.net/1992/59014instname:Universidad de los Andesreponame:Repositorio Institucional Sénecarepourl:https://repositorio.uniandes.edu.co/Los ajíes (Capsicum sp.) constituyen frutos de interés comercial que se consumen en todo el mundo y que son fuente de compuestos fenólicos y capsaicinoides. Muchos estudios se han llevado a cabo para analizar los metabolitos presentes en los ajíes, sin embargo, no existe hasta la fecha una caracterización sobre polifenoles y capsaicinoides en muestras de ajíes colombianas. Por lo tanto, el objetivo de este trabajo fue el analisis de los capsaicinoides y polifenoles presentes en ocho variedades de ajíes cultivados en el territorio nacional. El analisis LC-DAD-ESI-MSn de los extractos de las ocho variedades permitió la identificación de 34 compuestos, cuyos patrones de fragmentación y iones característicos fueron estudiados. En total, se identificaron 2 compuestos derivados de ácidos hidroxicinámicos, 6 flavonoles glicosilados, 15 flavonas glicosiladas y 6 capsaicinoides, así como otros analitos. Sumado a ello, los métodos de extracción y de separación cromatográfica fueron optimizados. Estos resultados contribuyen a una identificación más exhaustiva de los polifenoles y capsaicinoides en los frutos de Capsicum, especialmente en Colombia donde existe poca información de los ajíes cultivados en el país.Chili peppers (Capsicum sp.) are fruits of commercial interest consumed worldwide and are a source of phenolic compounds and capsaicinoids. Several studies have been conducted to analyze the metabolites present in chili peppers; However, up to date, there is no characterization of polyphenols and capsaicinoids in samples of Colombian peppers. The main objective of this work was to analyze the capsaicinoids and polyphenols in eight varieties of chili pepper grown in the national territory. LC-DAD-ESI-MSn analysis of the extracts of the eight varieties allowed the identification of 34 compounds, and their proposed characteristic product ions and fragmentation pathways were investigated. We describe 2 compounds derived from hydroxycinnamic acids (whit two isomers of each one), 6 flavanols glycosides, 15 flavones glycosides, 6 capsaicinoids and other compounds were identified. Moreover, the methods for extraction and chromatographic separation were optimized. These results contribute to a more exhaustive identification of polyphenols and capsaicinoids in Capsicum fruits, especially in Colombia where there is little information on chili peppers grown in the country.QuímicoPregrado50 páginasapplication/pdfspaUniversidad de los AndesQuímicaFacultad de CienciasDepartamento de QuímicaAnálisis de polifenoles y capsaicinoides presentes en ocho variedades de ajíes (Capsicum sp.) cultivados en Colombia mediante HPLC-DAD-MSnAnalysis of polyphenols and capsaicinoids in eight varieties of chili peppers (Capsicum sp.) cultivated in Colombia by HPLC-DAD-MS/MSTrabajo de grado - Pregradoinfo:eu-repo/semantics/bachelorThesisinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_7a1fTexthttp://purl.org/redcol/resource_type/TPCapsicumPolifenolesCapsaicinoidesFlavonoidesLC-MS/MSHPLC-DAD-ESI-MS/MSQuímicaRuíz Ruíz, M. 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HPLC Determination of Capsaicinoids with Cross-Linked C18 Column and Buffer-Free Eluent. J. Chromatogr. Sci., 2015, 53 (1), 135-143. https://doi.org/10.1093/CHROMSCI/BMU030.Dias, G.; Gomes, V.; Moraes, T.; Zottich, U.; Rabelo, G.; Carvalho, A.; Moulin, M.; Gonçalves, L.; Rodrigues, R.; Da Cunha, M. Characterization of Capsicum species using anatomical and molecular data. Genet. Mol. Res., 2013, 12 (4), 6488-6501. https://doi.org/10.4238/2013.February.28.29.Rodríguez-Burruezo, A.; González-Mas, M. del C.; Nuez, F. Carotenoid Composition and Vitamin A Value in Ají (Capsicum baccatum L.) and Rocoto (C. pubescens R. & P.), 2 Pepper Species from the Andean Region. J. Food Sci., 2010, 75 (8), S446-S453. https://doi.org/10.1111/J.1750-3841.2010.01795.X.Giuffrida, D.; Dugo, P.; Torre, G.; Bignardi, C.; Cavazza, A.; Corradini, C.; Dugo, G. Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. 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BMC Plant Biol., 2015, 15 (1). https://doi.org/10.1186/s12870-015-0505-6.Xavier, A. A. O.; Pérez-Gálvez, A. Peppers and Chilies. En Encyclopedia of Food and Health; pp 301-306. https://doi.org/10.1016/B978-0-12-384947-2.00533-X.Mendez, M.; Ligarreto, G.; Hernández, M.; Melgarejo, L. Evaluación del crecimiento y determinación de índices de cosecha en frutos de cuatro materiales de ají (Capsicum sp.) cultivados en la Amazonía colombiana Evaluating growth and determining harvesting index in four types of hot chilli pepper. Agron. Colomb., 2004, 22 (1), 7-17.Knapp, S. Tobacco to tomatoes: a phylogenetic perspective on fruit diversity in the Solanaceae. J. Exp. Bot., 2002, 53 (377), 2001-2022. https://doi.org/10.1093/JXB/ERF068.Pickersgill, B. Peppers and Chillies. En Encyclopedia of Food Sciences and Nutrition; Elsevier, 2003; pp 4460-4467. https://doi.org/10.1016/b0-12-227055-x/00904-4.Roth, K. The Biochemistry of Peppers. 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