Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS

The production area mislabeling of a food product is considered a fraudulent practice worldwide. In this work, a method that uses ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry using atmospheric pressure chemical ionization (UHPLC–APCI–HRMS) was used for th...

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Autores: Arrizabalaga Larrañaga, Ane, Campmajó, Guillem, Saurina, Javier, Núñez, Oscar, Santos, Francisco Javier, Moyano, Encarnación
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:dnet:addi________::718ea2e84f38565b4c6ff859dba67112
Acceso en línea:http://hdl.handle.net/10810/78780
Access Level:acceso abierto
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spelling Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMSArrizabalaga Larrañaga, AneCampmajó, GuillemSaurina, JavierNúñez, OscarSantos, Francisco JavierMoyano, EncarnaciónThe production area mislabeling of a food product is considered a fraudulent practice worldwide. In this work, a method that uses ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry using atmospheric pressure chemical ionization (UHPLC–APCI–HRMS) was used for the geographical origin authentication of paprika based on the determination of capsaicinoids and carotenoids. Satisfactory instrumental method performance was obtained, providing good linearity (R2 > 0.998), run-to-run and day-to-day precisions (%RSD < 15 and 10%, respectively), and trueness (relative errors < 10%), while method limits of quantification were between 0.21 and 51 mg·kg–1. Capsaicinoids and carotenoids were determined in 136 paprika samples, from different origins (La Vera, Murcia, Hungary, and the Czech Republic) and types (hot, sweet, and bittersweet). The composition of capsaicinoids and carotenoids was used as chemical descriptors to achieve paprika authentication through a classification decision tree built by partial least squares regression−discriminant analysis (PLS-DA) models and reaching a rate of 80.9%.Authors acknowledge the financial support from the Spanish Ministry of Science, Innovation and Universities (PGC2018-095013-B-I00), and from the Agency for Management of University and Research Grants, Government of Catalonia (2017SGR–310). Ane Arrizabalaga-Larrañaga thanks the Agency for Management of University and Research Grants and the European Social Fund for the PhD FI–DGR fellowship and Guillem Campmajó thanks the University of Barcelona for the PhD APIF fellowship.Elsevier202620262020info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/78780reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoIngléshttps://doi.org/10.1016/j.lwt.2020.110533info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/© 2020 Elsevier under CC BY-NC-ND licenseoai:dnet:addi________::718ea2e84f38565b4c6ff859dba671122026-06-18T09:23:17Z
dc.title.none.fl_str_mv Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
title Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
spellingShingle Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
Arrizabalaga Larrañaga, Ane
title_short Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
title_full Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
title_fullStr Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
title_full_unstemmed Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
title_sort Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS
dc.creator.none.fl_str_mv Arrizabalaga Larrañaga, Ane
Campmajó, Guillem
Saurina, Javier
Núñez, Oscar
Santos, Francisco Javier
Moyano, Encarnación
author Arrizabalaga Larrañaga, Ane
author_facet Arrizabalaga Larrañaga, Ane
Campmajó, Guillem
Saurina, Javier
Núñez, Oscar
Santos, Francisco Javier
Moyano, Encarnación
author_role author
author2 Campmajó, Guillem
Saurina, Javier
Núñez, Oscar
Santos, Francisco Javier
Moyano, Encarnación
author2_role author
author
author
author
author
description The production area mislabeling of a food product is considered a fraudulent practice worldwide. In this work, a method that uses ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry using atmospheric pressure chemical ionization (UHPLC–APCI–HRMS) was used for the geographical origin authentication of paprika based on the determination of capsaicinoids and carotenoids. Satisfactory instrumental method performance was obtained, providing good linearity (R2 > 0.998), run-to-run and day-to-day precisions (%RSD < 15 and 10%, respectively), and trueness (relative errors < 10%), while method limits of quantification were between 0.21 and 51 mg·kg–1. Capsaicinoids and carotenoids were determined in 136 paprika samples, from different origins (La Vera, Murcia, Hungary, and the Czech Republic) and types (hot, sweet, and bittersweet). The composition of capsaicinoids and carotenoids was used as chemical descriptors to achieve paprika authentication through a classification decision tree built by partial least squares regression−discriminant analysis (PLS-DA) models and reaching a rate of 80.9%.
publishDate 2020
dc.date.none.fl_str_mv 2020
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/78780
url http://hdl.handle.net/10810/78780
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.lwt.2020.110533
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/4.0/
© 2020 Elsevier under CC BY-NC-ND license
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
© 2020 Elsevier under CC BY-NC-ND license
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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