Journal
SENSORS
Volume 18, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/s18124479
Keywords
HPLC-UV; Spanish paprika; polyphenols; Protected designation of origin; linear discriminant analysis; food authentication
Funding
- Spanish Ministry of Economy and Competitiveness [CTQ2015-63968-C2-1-P]
- Agency for Administration of University and Research Grants (Generalitat de Catalunya, Spain) [2017SGR-311, 2017SGR-310]
- Beatriu de Pinos postdoctoral program of the Government of Catalonia's Secretariat for Universities and Research of the Ministry of Economy and Knowledge
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The development of a simple HPLC-UV method towards the evaluation of Spanish paprika's phenolic profile and their discrimination based on the former is reported herein. The approach is based on C-18 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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