Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/149375
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dc.contributor.authorBarbosa, Sergio-
dc.contributor.authorCampmajó, Guillem-
dc.contributor.authorSaurina, Javier-
dc.contributor.authorPuignou i Garcia, Lluís-
dc.contributor.authorNúñez Burcio, Oscar-
dc.date.accessioned2020-02-04T12:44:18Z-
dc.date.issued2019-12-20-
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/2445/149375-
dc.description.abstractA 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.-
dc.format.extent41 p.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherAmerican Chemical Society-
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1021/acs.jafc.9b06054-
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2019, vol. 68, num. 2, p. 591-602-
dc.relation.urihttps://doi.org/10.1021/acs.jafc.9b06054-
dc.rights(c) American Chemical Society , 2019-
dc.subject.classificationÀcids orgànics-
dc.subject.classificationCompostos aromàtics-
dc.subject.classificationCromatografia-
dc.subject.classificationIons-
dc.subject.otherOrganic acids-
dc.subject.otherAromatic compounds-
dc.subject.otherChromatography-
dc.subject.otherIons-
dc.titleDetermination of phenolic compounds in paprika by ultrahigh performance liquid chromatography-tandem mass spectrometry: application to product designation of origin authentication by chemometrics-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/acceptedVersion-
dc.identifier.idgrec694409-
dc.date.updated2020-02-04T12:44:19Z-
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccess-
dc.embargo.lift2020-12-20-
dc.date.embargoEndDateinfo:eu-repo/date/embargoEnd/2020-12-20-
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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