Determination of HPLC-UV fingerprints of Spanish paprika (Capsicum annuum L.) for its classification by linear discriminant analysis
The development of a simple HPLC-UV method towards the evaluation of Spanish paprika' phenolic profile and their discrimination based on the former is reported herein. The approach is based on C18 reversed-phase chromatography to generate characteristic fingerprints, in combination with linear...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:2445/127059 |
| Acceso en línea: | https://hdl.handle.net/2445/127059 |
| Access Level: | acceso abierto |
| Palabra clave: | Polifenols Cromatografia de líquids Qualitat dels aliments Quimiometria Pebrots Polyphenols Liquid chromatography Food quality Chemometrics Peppers |
| Sumario: | The development of a simple HPLC-UV method towards the evaluation of Spanish paprika' phenolic profile and their discrimination based on the former is reported herein. The approach is based on C18 reversed-phase chromatography to generate characteristic fingerprints, in combination with linear discriminant analysis (LDA) to achieve their classification. To this aim, chromatographic conditions were optimized so as to achieve the separation of major phenolic compounds already identified in paprika. Paprika samples were subjected to a sample extraction stage by sonication and centrifugation; extracting procedure and conditions were optimized to maximize the generation of enough discriminant fingerprints. Finally, chromatograms were baseline corrected, compressed employing fast Fourier transform (FFT), and then analyzed by means of principal component analysis (PCA) and LDA to carry out the classification of paprika samples. Under the developed procedure, a total of 96 paprika samples were analyzed, achieving a classification rate of 100% for the test subset (n=25). |
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