Abstract
Influence of chemical structure on the lipophilicity of isolated free carotenoids from paprika oleoresin has been studied by QSRR approach (Quantitative structure-retention relationship). The chromatographic behavior of these compounds was investigated by using reversed phase high-pressure liquid chromatography (RP HPLC). Retention mechanism has been determined using the following mobile phase: acetone -water, on reversed - phase column (SB-C18). A variety of lipophilicity parameters (logP) were calculated by use of different software products. On the basis of correlations, the nonlinear structure-activity models were derived between the retention constants, tr (retention time of investigation compounds), and logP values. Five high quality QSRR models were found to have a good predictive ability and close agreement between experimental and predicted values. The study showed that the retention constants can be used as a measure of lipophilicity of investigated compounds at a high significant level.
Highlights
Influence of chemical structure on the lipophilicity of isolated free carotenoids from paprika oleoresin was studied by a quantitative structure-retention relationship (QSRR) approach
Nonlinear structure–activity models were derived between the retention constants, tr and lipophilicity parameters (log P) values
It has been recognized that the retention of a compound in reversed-phase liquid chromatography (RP-LC) is governed by its lipophilicity and chromatography may be successfully used for the determination of lipophilicity
Summary
Influence of chemical structure on the lipophilicity of isolated free carotenoids from paprika oleoresin was studied by a quantitative structure-retention relationship (QSRR) approach. There are a number of foods containing paprika or its compounds It is especially important because of its high nutritive and biological value [1,2]. The yellow, orange and red colors of paprika fruit originate from carotenoids and the pigments are synthesized during ripening. The colour of paprika is determined by the proportion of red to yellow pigments [6,7], whereas -, α-, -carotene and -cryptoxanthin, as provitamins, contribute to its nutritive value. Linoleic (18:2) and -linolenic (18:3) are essential fatty acids, which play an important role in human nutrition Because of their potential biological activity, for initial chemical screening of activity of investigated compounds, it is first recommended to determine their lipophilicity. QSRR analysis appears especially attractive from the general chemometric point of view
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