Amb motiu del tancament d'estiu, la validació de documents es reprendrà a partir del 28 d'agost de 2026. Disculpeu les molèsties.
Con motivo del cierre de verano, la validación de documentos se reanudará a partir del 28 de agosto de 2026. Disculpad las molestias
Due to the summer closure, document validation will resume starting August 28, 2026. We apologize for any inconvenience.

Files

699085.pdf (4.13 MB)

Document type

Article

Version

Published version

Publication date

2020-04-01

Publication license

cc-by (c) Barbosa, Sergi et al., 2020
Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/158150

Targeted UHPLC-HRMS (Orbitrap) polyphenolic and capsaicinoid profiling for the chemometric characterization and classification of paprika with protected designation of origin (PDO) attributes

Journal Title

Authors

Director/Tutor

Journal ISSN

Volume Title

Related resource

https://doi.org/10.3390/molecules25071623

Abstract

Society's interest in the quality of food products with certain attributes has increased, the attribute of a Protected Designation of Origin (PDO) being an effective tool to guarantee the quality and geographical origin of a given food product. In Spain, two paprika production areas with PDO (La Vera and Murcia) are recognized. In the present work, targeted UHPLC-HRMS polyphenolic and capsaicinoid profiling through the TraceFinderTM screening software, using homemade accurate mass databases, was proposed as a source of chemical descriptors, to address the characterization, classification, and authentication of paprika. A total of 126 paprika samples from different production regions¿Spain (La Vera PDO and Murcia PDO) and the Czech Republic, each including different flavor varieties, were analyzed. UHPLC-HRMS polyphenolic profiles showed to be good chemical descriptors to achieve paprika classification and authentication, based on the production region, through principal component analysis and partial least squares regression-discriminant analysis, with classification rates of 82%, 86%, and 100% for La Vera PDO, Murcia PDO, and the Czech Republic, respectively. In addition, a perfect classification was also accomplished among the flavor varieties for the Murcia PDO and Czech Republic samples. By employing the UHPLC-HRMS polyphenolic and capsaicinoid profiles as chemical descriptors, acceptable discrimination among La Vera PDO flavor varieties was also achieved.

Subject

Pebrots, Quimiometria, Polifenols, Espectrometria de masses

Subject (English)

Peppers, Chemometrics, Polyphenols, Mass spectrometry

Citation

Collections

Articles publicats en revistes (Enginyeria Química i Química Analítica)

Citation

BARBOSA, Sergi, et al. Targeted UHPLC-HRMS (Orbitrap) polyphenolic and capsaicinoid profiling for the chemometric characterization and classification of paprika with protected designation of origin (PDO) attributes. Molecules. 2020. Vol. 25, num. 7, pags. 1623. ISSN 1420-3049. [consulted: 9 of August of 2026]. Available at: https://hdl.handle.net/2445/158150

Export metadata

JSON - METS

Share record