Characterization of Spanish Paprika by Multivariate Analysis of Absorption and Fluorescence Spectra
Spanish paprika was clustered on the basis of the Spanish Protected Designation of Origin “Pimentón de La Vera” by molecular absorbance and fluorescence with principal component analysis and parallel factor analysis. Rapid extraction of carotenoids, capsaicinoids, and tocopherols was optimized; the...
| Autores: | , , , |
|---|---|
| Tipo de documento: | artigo |
| Data de publicação: | 2016 |
| País: | España |
| Recursos: | Universidad Nacional de Educación a Distancia |
| Repositório: | e-spacio. Repositorio Institucional de la UNED |
| Idioma: | inglês |
| OAI Identifier: | oai:e-spacio.uned.es:20.500.14468/11565 |
| Acesso em linha: | https://hdl.handle.net/20.500.14468/11565 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Absorption fluorescence paprika parallel factor analysis principal component analysis methods: data analysis |
| Resumo: | Spanish paprika was clustered on the basis of the Spanish Protected Designation of Origin “Pimentón de La Vera” by molecular absorbance and fluorescence with principal component analysis and parallel factor analysis. Rapid extraction of carotenoids, capsaicinoids, and tocopherols was optimized; the best conditions included ethanol as the extractant, an extraction time of 10 min in an ultrasonic bath, and a sample size of 0.1 g. The procedure provided good precision with a relative standard deviation of 1.2% for four samples. Molecular absorption spectra were obtained from 250 to 600 nm and fluorescence excitation and emission spectra were collected from 200 to 295 nm and 300 to 400 nm, respectively. Forty-eight “Pimentón de La Vera” paprika samples and 19 samples from other origins were characterized. A principal component analysis model was constructed from the absorption spectra and clustering was obtained based on the origin. Parallel factor analysis was performed on the fluorescence data and better characterization of the origin was obtained. |
|---|