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Title: Authentication of paprika using HPLC-UV fingerprints
Author: Cetó Alseda, Xavier
Sánchez, C.
Serrano i Plana, Núria
Díaz Cruz, José Manuel
Núñez Burcio, Oscar
Keywords: Cromatografia de líquids
Inspecció dels aliments
Liquid chromatography
Food inspection
Issue Date: 13-Feb-2020
Publisher: Elsevier B.V.
Abstract: In this work we combine simple extraction and HPLC-UV methodologies with chemometric pattern-recognition strategies in order to obtain characteristic fingerprints of phenolic compounds that allow the authentication of paprika samples. To illustrate the potential of the proposed approach, two different adulteration scenarios were considered, namely adulteration of paprika based on its type (sweet, bittersweet and spicy) as well as on its region (Murcia, la Vera and Czech Republic). Upon preparation of a proper set of samples, those were analysed using a C18 reversed-phase column and registered chromatograms were then compressed employing fast Fourier transform (FFT) to reduce the large dimensionality of the data set, while preserving all relevant features. Next, data were analysed using linear discriminant analysis (LDA) for the qualitative discrimination of adulterated samples, or by partial least-squares regression (PLS) modelling to quantitatively assess the adulteration degree.
Note: Versió postprint del document publicat a:
It is part of: LWT Food Science and Technology, 2020, vol. 124, p. 109153
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ISSN: 0023-6438
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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