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Title: Classification and authentication of paprika by UHPLC-HRMS fingerprinting and multivariate calibration methods (PCA and PLS-DA)
Author: Barbosa, Sergio
Saurina, Javier
Puignou i Garcia, Lluís
Núñez Burcio, Oscar
Keywords: Cromatografia de líquids d'alta resolució
Química dels aliments
High performance liquid chromatography
Food composition
Issue Date: 13-Apr-2020
Publisher: MDPI
Abstract: In this study, the feasibility of non-targeted UHPLC-HRMS fingerprints as chemical descriptors to address the classification and authentication of paprika samples was evaluated. Non-targeted UHPLC-HRMS fingerprints were obtained after a simple sample extraction method and C18 reversed-phase separation. Fingerprinting data based on signal intensities as a function of m/z values and retention times were registered in negative ion mode using a q-Orbitrap high-resolution mass analyzer, and the obtained non-targeted UHPLC-HRMS fingerprints subjected to unsupervised principal component analysis (PCA) and supervised partial least squares regression-discriminant analysis (PLS-DA) to study sample discrimination and classification. A total of 105 paprika samples produced in three different regions, La Vera PDO and Murcia PDO, in Spain, and the Czech Republic, and all of them composed of samples of at least two different taste varieties, were analyzed. Non-targeted UHPLC-HRMS fingerprints demonstrated to be excellent sample chemical descriptors to achieve the authentication of paprika production regions with 100% sample classification rates by PLS-DA. Besides, the obtained fingerprints were also able to perfectly discriminate among the different paprika taste varieties in all the studied cases, even in the case of the different La Vera PDO paprika tastes (sweet, bittersweet, and spicy) which are produced in a very small region.
Note: Reproducció del document publicat a:
It is part of: Foods, 2020, vol. 9, num. 4, p. 486
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ISSN: 2304-8158
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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