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

Author:

de Aguiar Ana Carolina1ORCID,Pereira Gustavo Araujo2,Ribeiro Cláudia Silva da Costa3,Eberlin Marcos Nogueira4,Soares Lana Pereira5,Ruiz Ana Lucia Tasca Gois5ORCID,Pastore Glaucia Maria6,Martínez Julian6

Affiliation:

1. Centro de Ciências da Natureza, Universidade Federal de São Carlos (UFSCar), Rod. Lauri Simões de Barros, km 12 – SP 189, 18290-000, Buri, SP, Brazil

2. Federal University of Pará (UFPA), R. Augusto Corrêa, 001, Guamá, 66075110, Belém, PA, Brazil

3. Embrapa Hortaliças, Rodovia Brasília, Anápolis BR 060 km 09, 70359-970, Gama, DF, Brazil

4. MackMass Laboratory of Mass Spectrometry, School of Engineering- PPGEMN, Mackenzie Presbyterian University, São Paulo, SP 01302-907, Brazil

5. LAFTEX, Faculty of Pharmaceutical Sciences, University of Campinas, 200 Candido Portinari Street, 13083-871, Campinas, SP, Brazil

6. School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil

Abstract

BRS Moema showed considerable quantities of capsiate and phenolic compounds (in free, esterified, glycosylated, and insoluble-bound forms) quantified by UHPLC-ESI-MS/MS.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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