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Characterization of Spanish Paprika by Multivariate Analysis of Absorption and Fluorescence Spectra

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dc.contributor.authorBartolomé García, Teresa de Jesús
dc.contributor.authorGaleano Díaz, Teresa
dc.contributor.authorKostrzewa Rutkowska, Z.
dc.contributor.authorMonago Maraña, Olga
dc.date.accessioned2024-05-20T11:17:47Z
dc.date.available2024-05-20T11:17:47Z
dc.date.issued2016-04-21
dc.description.abstractSpanish 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.en
dc.description.versionversión final
dc.identifier.doihttps://doi.org/10.1080/00032719.2015.1089257
dc.identifier.issn0003-2719; eISSN 1532-236X
dc.identifier.urihttps://hdl.handle.net/20.500.14468/11565
dc.journal.issue8
dc.journal.titleAnalytical Letters
dc.journal.volume49
dc.language.isoen
dc.publisherTaylor and Francis Group
dc.relation.centerFacultad de Ciencias
dc.relation.departmentCiencias Analíticas
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject.keywordsAbsorption
dc.subject.keywordsfluorescence
dc.subject.keywordspaprika
dc.subject.keywordsparallel factor analysis
dc.subject.keywordsprincipal component analysis
dc.subject.keywordsmethods: data analysis
dc.titleCharacterization of Spanish Paprika by Multivariate Analysis of Absorption and Fluorescence Spectraes
dc.typejournal articleen
dc.typeartículoes
dspace.entity.typePublication
relation.isAuthorOfPublicationee9ceafc-e763-4814-87ae-e2bb2b43d660
relation.isAuthorOfPublication.latestForDiscoveryee9ceafc-e763-4814-87ae-e2bb2b43d660
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