GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.)

Abstract

Sweet peppers (Capsicum annuum L.) are rich sources of antioxidants in the diet. Little is known about fatty acid and tocopherol composition of various colored sweet peppers. Therefore, the present work was aimed to determine the total lipids, fatty acids and tocopherol composition in six colored sweet peppers. The total lipid content was recorded in the range of 1.86 % (white pepper)–2.86 % (orange peppers) on fresh weight (FW) basis. A total of seventeen fatty acids were identified by using GC–MS. In all the studied peppers, linoleic acid (LA) (C18:2) was found in highest quantity (36.74–57.83 %) followed by palmitic acid (C16:0) (14.82–24.35 %), and α-linolenic acid (C18:3). The highest content of LA (57.83 %), total polyunsaturated fatty acids (PUFAs; 75.03 %) and α-tocopherol (14.60 μg/g FW) was recorded in red peppers. Total PUFAs and total saturated fatty acids (SFAs) were found in the ratio of 1.21 (white pepper) to 3.23 (red pepper). The ratio of ω-6/ω-3 fatty acids were measured in the range of 1.66 (yellow peppers) to 3.36 (red and white peppers). Considering the highest content of α-tocopherol, total PUFAs, PUFAs/SFAs ratio, and ω-6/ω-3 ratio, our data suggest that the red sweet peppers comprises the best nutritional characteristics with reference to fatty acid composition.