Please use this identifier to cite or link to this item: http://hdl.handle.net/10532/4426
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dc.contributor.authorLema, Albertoes_ES
dc.contributor.authorMartínez Cortés, Teresaes_ES
dc.contributor.authorGarcés Claver, Anaes_ES
dc.contributor.authorMallor Giménez, Cristinaes_ES
dc.contributor.authorFayos Avellán, Oretoes_ES
dc.contributor.authorBarbero, Gerardo F.es_ES
dc.contributor.authorSilvar, Cristinaes_ES
dc.contributor.authorPomar, Federicoes_ES
dc.coverage.spatialHortofruticulturaes_ES
dc.date.accessioned2019-01-30T12:19:54Z-
dc.date.available2019-01-30T12:19:54Z-
dc.date.issued2016es_ES
dc.identifier.citationXVIth EUCARPIA Capsicum and Eggplant Working Group Meeting. Kecskemét, Hungary, 12 - 14 septiembre 2016-
dc.identifier.isbn978-615-5270-27-7es_ES
dc.identifier.urihttp://hdl.handle.net/10532/4426-
dc.description.abstractCapsiate, dihydrocapsiate, and nordihydrocapsiate are part of a group of metabolites from Capsicum annuum which are known as capsinoids. They are structurally and functionally similar to capsaicinoids, the substances that causes pungency in hot peppers, but the capsinoids are non-pungent compounds. The only structural difference between the capsaicinoids and capsinoids is the way in which the carbon chain is bound to the aromatic ring: by an amide moiety in capsaicinoids and by an ester moiety in capsinoids. Secretory plant peroxidases may be directly related to capsaicinoid metabolism, and the oxidation of capsaicin and dihydrocapsaicin by a pepper peroxidase was reported earlier. The aim of the present work was to study the ability of pepper peroxidases to oxidize capsiate. In order to obtain an extract enriched in basic peroxidases, a crude extract from local peppers was subjected to a two-step chromatography protocol. This extract oxidized capsiate following a Michaelis-Menten kinetic. The use of specific inhibitors confirmed the main role of secretory peroxidases in this oxidation. The MS spectrum (Orbitrap) of the principal oxidation-products, revealed a molecular ion of m/z=609, according to a 5-5’ dicapsiate structure. This compound is analogous to the main product previously described for the oxidation of capsaicinen
dc.language.isoenes_ES
dc.relation.urihttps://www.eucarpia.org/vegetables/266-proceedings-of-the-xvith-eucarpia-capsicum-and-eggplant-working-group-meeting-2016.htmles_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.title5-5´dicapsiate:Product of the oxidation of capsiate by cationic peroxidases from pepper (Capsicum annum L.).en
dc.typeProceedings Paper*
dc.bibliographicCitation.conferencedate12 - 14 septiembre 2016es_ES
dc.bibliographicCitation.conferencenameXVIth EUCARPIA Capsicum and Eggplant Working Group Meetingen
dc.bibliographicCitation.conferenceplaceKecskemét, Hungaryes_ES
dc.subject.agrovocCapsicum annuumes
dc.subject.agrovocMarcadores genéticoses
dc.description.statusPublishedes_ES
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES
dc.bibliographicCitation.titleProceedings of XVIth EUCARPIA Capsicum and Eggplant Working Group Meetingen
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