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Open AccessArticle

Classification of Hen Eggs by HPLC-UV Fingerprinting and Chemometric Methods

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, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), Santa Coloma de Gramenet, E08921 Barcelona, Spain
3
Serra Húnter Fellow, Generalitat de Catalunya, Rambla de Catalunya 19-21, E08007 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(8), 310; https://doi.org/10.3390/foods8080310
Received: 21 June 2019 / Revised: 23 July 2019 / Accepted: 29 July 2019 / Published: 1 August 2019
(This article belongs to the Special Issue Food Authentication: Techniques, Trends and Emerging Approaches)
Hen eggs are classified into four groups according to their production method: Organic, free-range, barn, or caged. It is known that a fraudulent practice is the misrepresentation of a high-quality egg with a lower one. In this work, high-performance liquid chromatography with ultraviolet detection (HPLC-UV) fingerprints were proposed as a source of potential chemical descriptors to achieve the classification of hen eggs according to their labelled type. A reversed-phase separation was optimized to obtain discriminant enough chromatographic fingerprints, which were subsequently processed by means of principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Particular trends were observed for organic and caged hen eggs by PCA and, as expected, these groupings were improved by PLS-DA. The applicability of the method to distinguish egg manufacturer and size was also studied by PLS-DA, observing variations in the HPLC-UV fingerprints in both cases. Moreover, the classification of higher class eggs, in front of any other with one lower, and hence cheaper, was studied by building paired PLS-DA models, reaching a classification rate of at least 82.6% (100% for organic vs. non-organic hen eggs) and demonstrating the suitability of the proposed method. View Full-Text
Keywords: HPLC-UV; fingerprinting; food classification; hen eggs; principal component analysis; partial least square-discriminant analysis HPLC-UV; fingerprinting; food classification; hen eggs; principal component analysis; partial least square-discriminant analysis
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MDPI and ACS Style

Campmajó, G.; Cayero, L.; Saurina, J.; Núñez, O. Classification of Hen Eggs by HPLC-UV Fingerprinting and Chemometric Methods. Foods 2019, 8, 310.

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