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Publication - Dr Simon Hammann

    Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum)

    Citation

    Krauß, S, Hammann, S & Vetter, W, 2016, ‘Phytyl Fatty Acid Esters in the Pulp of Bell Pepper (Capsicum annuum)’. Journal of Agricultural and Food Chemistry, vol 64., pp. 6306-6311

    Abstract

    Phytyl fatty acid esters (PFAE) are esters of fatty acids with the isoprenoid alcohol phytol (3,7R,11R,15-tetramethylhexadec-2E-enol). In this study, PFAE were identified and quantified in bell pepper using gas chromatography with mass spectrometry (GC-MS). All red (n = 14) and yellow (n = 6) samples contained six or seven PFAE at 0.9-11.2 mg/100 g fresh weight. By contrast, PFAE were not detected in green bell pepper samples (n = 3). PFAE might eventually be a source for bioavailable phytol, which can be transformed into phytanic acid by humans. Phytanic acid cannot be properly degraded by patients who suffer from Refsum's disease (tolerable daily intake (TDI) ≤ 10 mg of phytanic acid). The phytol moiety of the PFAE (0.4-5.4 mg/100 g fresh weight) would contribute up to ∼50% to the TDI with the consumption of only one portion of bell pepper fruit pulp.

    Full details in the University publications repository