Quality Comparison of Pepper Oleoresins from Different Geographical Origins by Multi-instrumental Analysis Combined with Chemometrics

doi:10.7506/spkx1002-6630-20230111-084

Abstract

Abstract: Objective: To establish chemical fingerprints of pepper oleoresins from different geographical origins and comprehensively analyze and compare their quality characteristics. Methods: The compositions of piperines, chemical elements and volatile flavor compounds in pepper oleoresins from Indonesia, Sri Lanka and Vietnam were quantitatively analyzed by high performance liquid chromatography-ultraviolet detection (HPLC-UVD), inductively coupled plasma-mass spectrometry (ICP-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), respectively. Furthermore, chemometrics was applied to identify the potential chemical markers to discriminate geographical origins of pepper oleoresin. Results: Sample II from Sri Lanka contained significantly higher levels of piperine (31.57%) and piperonylic acid (0.72%) than the other samples, whereas sample I from Indonesia showed significantly higher contents of piperonol (1.88%) and piperlongumine (1.89%) than the other samples. A total of 54 chemical elements were simultaneously quantified in pepper oleoresin. Among them, 13 were determined as major differential elements, including Cs, Na, Cu, Rb, Ru, P, Mg, Sn, Ag, K, Mo, Cr and Co. The abundance of elements decreased in the order of Vietnam > Indonesia > Sri Lanka. Altogether, 90 volatile compounds were identified. Vietnam samples had the strongest aroma, followed by Indonesian samples. The significantly differential volatiles identified were n-pentane cyanide, 1-cyanopropene, linalool, 2-ethylpyrazine, ethyl valerate, valeraldehyde, n-caproic acid, 2-ethylfuran, isobutyraldehyde and limonene. In conclusion, there are significant differences in the chemical fingerprints of pepper oleoresin from different geographical origins. Overall, pepper oleoresin from Vietnam exhibits superior quality to those from the other two countries.

Key words: pepper oleoresin; geographical origin; high performance liquid chromatography-ultraviolet detection; inductively coupled plasma-mass spectrometry; gas chromatography-ion mobility spectrometry; chemometrics; quality analysis

CLC Number:

TS202.1

LI Tong, WANG Yuhang, WANG Xianghong, ZHANG Yuhan, MI Si. Quality Comparison of Pepper Oleoresins from Different Geographical Origins by Multi-instrumental Analysis Combined with Chemometrics[J]. FOOD SCIENCE, 2023, 44(24): 360-368.

[1]	wang xianghong Si Mi. Characterization and discrimination of pepper oleoresin from different geographical origins based on multi-instrumental analysis combined with chemometrics [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Si Mi. Synergistical effect of capsaicin and quercitrin on the lipid metabolism of HepG2 cells via regulation of EGFR/PI3K/Akt signaling pathway [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	GUIMING FU YIN WAN. Analysis of uric acid-lowering activity and material basis of Gynura procumbens extract [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	鸣吴 ZHANG Na. Research progress on synthesis mechanism and detection methods of food flavor substances [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	Yuanfa -LIU. Manufacturing Technology of Plant Protein Fiber and its Application in Food Field [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	. Effect of different ultrasound treatment time on physicochemical and structural properties of lotus root starch [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	DENG Shiyi, YIN Ping, ZHANG Qiang, SONG Jun, LIU Xiaolei, LIU Lu, SUN Rui, SU Fang, ZHOU Xueyong, CHEN Qiusheng. Discrimination of the Geographical Origin of Chinese Chestnut Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics [J]. FOOD SCIENCE, 2023, 44(12): 351-359.
[8]	Shi-Yi DENG An LI. Discriminations of the Geographical Origin of Chinese chestnut Based on Stable Isotope and Rare Earth Element Fingerprint Characteristics [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	LI Jiahui, JIAO Wenya, JIN Qiuxia, MI Si, LIAN Yunhe, SANG Yaxin, WANG Xianghong. Analysis of Phenylpropanoid Components and Antioxidant and Uric Acid-Lowering Activities of Ginger [J]. FOOD SCIENCE, 2023, 44(11): 26-31.
[10]	Jia-Hui LI Wen-Ya JIAO Si Mi. Analysis of phenylpropanoid components and their antioxidant, uric-lowering activities in ginger [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	CHEN Nan, GAO Haoxiang, HE Qiang, SUN Qun, ZENG Weicai. Loading, Activity Protection and Sustained-Release Effect of Wheat Starch on Ligustrum robustum (Rxob.) Blume Extract [J]. FOOD SCIENCE, 2023, 44(6): 1-8.
[12]	Rong Hu 楠汪. Effect of high-pressure homogenization on rheological properties and multi-scale structure of pea starch [J]. , 0, (): 0-0.
[13]	LI Tongqing, ZHANG Jinchuang, CHEN Qiongling, LIU Haodong, WANG Qiang. Research Progress on Enzymatic Modification Technology and Its Application in Plant-Based Meat Products [J]. FOOD SCIENCE, 2023, 44(5): 9-17.
[14]	Qiang Wang. Current status and prospects of research on quality evaluation and storage processing of fresh peanuts [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	Hai-Wei LOU Renyong ZHAO. Effects of Waxy Corn Starch on The Quality of Dumpling Wrappers [J]. FOOD SCIENCE, 0, (): 0-0.

Quality Comparison of Pepper Oleoresins from Different Geographical Origins by Multi-instrumental Analysis Combined with Chemometrics

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments