Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/149375
Title: Determination of phenolic compounds in paprika by ultrahigh performance liquid chromatography-tandem mass spectrometry: application to product designation of origin authentication by chemometrics
Author: Barbosa, Sergio
Campmajó, Guillem
Saurina, Javier
Puignou i Garcia, Lluís
Núñez Burcio, Oscar
Keywords: Àcids orgànics
Compostos aromàtics
Cromatografia
Ions
Organic acids
Aromatic compounds
Chromatography
Ions
Issue Date: 20-Dec-2019
Publisher: American Chemical Society
Abstract: A UHPLC-ESI-MS/MS method was developed for the determination of 36 phenolic compounds in paprika. The proposed method showed good method performance with limits of quantitation between 0.03 - 50 µg/L for 16 compounds, and between 50 µg/L and 1 mg/L for 12 compounds. Good linearity (r2 > 0.995), run-to-run and day-to-day precisions (%RSD values <12.3% and <19.2%, respectively), and trueness (relative errors <15.0%) were obtained. The proposed method was applied to the analysis of 111 paprika samples from different production regions: Spain (La Vera PDO and Murcia PDO) and Czech Republic, each one including different flavor varieties (sweet, bittersweet, spicy). Phenolics profiles and concentration levels showed to be good chemical descriptors to achieve paprika classification and authentication according to the production region by principal component analysis (PCA) and partial least squares regression - discriminant analysis (PLS-DA). In addition, perfect classification among flavor varieties for Murcia PDO and Czech Republic samples was also obtained.
Note: Versió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.9b06054
It is part of: Journal of Agricultural and Food Chemistry, 2019, vol. 68, num. 2, p. 591-602
URI: http://hdl.handle.net/2445/149375
Related resource: https://doi.org/10.1021/acs.jafc.9b06054
ISSN: 0021-8561
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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