AI Article Synopsis
- * Red and yellow bell peppers contained between six to seven PFAE, with amounts ranging from 0.9 to 11.2 mg per 100 grams, while PFAE was not found in green bell peppers.
- * PFAE may provide a bioavailable source of phytol, which can be converted into phytanic acid; since individuals with Refsum's disease have difficulty breaking down phytanic acid, even a small serving of bell pepper could contribute significantly to their tolerable
Article 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.
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| http://dx.doi.org/10.1021/acs.jafc.6b02645 | DOI Listing |
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