Krauß Stephanie, Hammann Simon, Vetter Walter
Institute of Food Chemistry (170b), University of Hohenheim , Garbenstrasse 28, D-70599 Stuttgart, Germany.
J Agric Food Chem. 2016 Aug 17;64(32):6306-11. doi: 10.1021/acs.jafc.6b02645. Epub 2016 Aug 3.
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.
植基脂肪酸酯（PFAE）是脂肪酸与类异戊二烯醇植醇（3,7R,11R,15-四甲基十六-2E-烯醇）形成的酯。在本研究中，采用气相色谱-质谱联用（GC-MS）对甜椒中的PFAE进行了鉴定和定量。所有红色（n = 14）和黄色（n = 6）样品中均含有六种或七种PFAE，含量为0.9-11.2毫克/100克鲜重。相比之下，在绿色甜椒样品（n = 3）中未检测到PFAE。PFAE最终可能是生物可利用植醇的来源，植醇可被人体转化为植烷酸。患有雷夫叙姆病的患者无法正常降解植烷酸（可耐受每日摄入量（TDI）≤10毫克植烷酸）。仅食用一份甜椒果肉，PFAE中的植醇部分（0.4-5.4毫克/100克鲜重）对TDI的贡献高达约50%。
