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Phytochemistry. 2003 Aug;63(8):893-8.

Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annuum L.

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Agricultural University, Department of Chemistry, ul. Akademicka 15, 20-950 Lublin, Poland.


Hot pepper fruits (Capsicum annuum L.) var. Bronowicka Ostra have been studied with regard to content of flavonoids and other phenolics. Nine compounds were isolated from pericarp of pepper fruits by preparative HPLC. Their structures were identified by chromatographic (analytical HPLC) and spectroscopic (UV, NMR) techniques. Two of the identified compounds, trans-p-ferulylalcohol-4-O-(6-(2-methyl-3-hydroxypropionyl) glucopyranoside and luteolin-7-O-(2-apiofuranosyl-4-glucopyranosyl-6-malonyl)-glucopyranoside were found for the first time in the plant kingdom. Additionally compounds: trans-p-feruloyl-beta-D-glucopyranoside, trans-p-sinapoyl-beta- D-glucopyranoside, quercetin 3-O-alpha-L-rhamnopyranoside-7-O-beta-D-glucopyranoside, luteolin 6-C-beta-D-glucopyranoside-8-C-alpha-L-arabinopyranoside, apigenin 6-C-beta-D-glucopyranoside-8-C-alpha-L-arabinopyranoside and luteolin 7-O-[2-(beta-D-apiofuranosyl)-beta-D-glucopyranoside] were found for the first time in pepper fruit Capsicum annuum L.

[Indexed for MEDLINE]

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