Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis

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<sub>18</sub> reversed-phase chromatography to generate characteristic fingerprints...

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Main Authors:	Xavier Cetó, Núria Serrano, Miriam Aragó, Alejandro Gámez, Miquel Esteban, José Manuel Díaz-Cruz, Oscar Núñez
Format:	Article
Language:	English
Published:	MDPI AG 2018-12-01
Series:	Sensors
Subjects:	HPLC-UV Spanish paprika polyphenols Protected designation of origin linear discriminant analysis food authentication
Online Access:	https://www.mdpi.com/1424-8220/18/12/4479

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spelling	doaj-867e7dc81a4f43a4b5e5f4f459df0ed32020-11-24T22:18:47ZengMDPI AGSensors1424-82202018-12-011812447910.3390/s18124479s18124479Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant AnalysisXavier Cetó0Núria Serrano1Miriam Aragó2Alejandro Gámez3Miquel Esteban4José Manuel Díaz-Cruz5Oscar Núñez6Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainDepartment of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, SpainThe 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<sub>18</sub> 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).https://www.mdpi.com/1424-8220/18/12/4479HPLC-UVSpanish paprikapolyphenolsProtected designation of originlinear discriminant analysisfood authentication
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Xavier Cetó Núria Serrano Miriam Aragó Alejandro Gámez Miquel Esteban José Manuel Díaz-Cruz Oscar Núñez
spellingShingle	Xavier Cetó Núria Serrano Miriam Aragó Alejandro Gámez Miquel Esteban José Manuel Díaz-Cruz Oscar Núñez Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis Sensors HPLC-UV Spanish paprika polyphenols Protected designation of origin linear discriminant analysis food authentication
author_facet	Xavier Cetó Núria Serrano Miriam Aragó Alejandro Gámez Miquel Esteban José Manuel Díaz-Cruz Oscar Núñez
author_sort	Xavier Cetó
title	Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis
title_short	Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis
title_full	Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis
title_fullStr	Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis
title_full_unstemmed	Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis
title_sort	determination of hplc-uv fingerprints of spanish paprika (<i>capsicum annuum</i> l.) for its classification by linear discriminant analysis
publisher	MDPI AG
series	Sensors
issn	1424-8220
publishDate	2018-12-01
description	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<sub>18</sub> 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).
topic	HPLC-UV Spanish paprika polyphenols Protected designation of origin linear discriminant analysis food authentication
url	https://www.mdpi.com/1424-8220/18/12/4479
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Determination of HPLC-UV Fingerprints of Spanish Paprika (<i>Capsicum annuum</i> L.) for Its Classification by Linear Discriminant Analysis

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