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Open AccessArticle

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

1
Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain
2
Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaudí), E-08901 Santa Coloma de Gramanet, Barcelona, Spain
3
Serra Hunter Fellow, Generalitat de Catalunya, Spain
*
Author to whom correspondence should be addressed.
Sensors 2018, 18(12), 4479; https://doi.org/10.3390/s18124479
Received: 29 November 2018 / Revised: 11 December 2018 / Accepted: 16 December 2018 / Published: 18 December 2018
(This article belongs to the Special Issue Multivariate Data Analysis for Sensors and Sensor Arrays)
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 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). View Full-Text
Keywords: HPLC-UV; Spanish paprika; polyphenols; Protected designation of origin; linear discriminant analysis; food authentication HPLC-UV; Spanish paprika; polyphenols; Protected designation of origin; linear discriminant analysis; food authentication
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MDPI and ACS Style

Cetó, X.; Serrano, N.; Aragó, M.; Gámez, A.; Esteban, M.; Díaz-Cruz, J.M.; Núñez, O. Determination of HPLC-UV Fingerprints of Spanish Paprika (Capsicum annuum L.) for Its Classification by Linear Discriminant Analysis. Sensors 2018, 18, 4479.

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