Abstract
In this study, the feasibility of non-targeted UHPLC-HRMS fingerprints as chemical descriptors to address the classification and authentication of paprika samples was evaluated. Non-targeted UHPLC-HRMS fingerprints were obtained after a simple sample extraction method and C18 reversed-phase separation. Fingerprinting data based on signal intensities as a function of m/z values and retention times were registered in negative ion mode using a q-Orbitrap high-resolution mass analyzer, and the obtained non-targeted UHPLC-HRMS fingerprints subjected to unsupervised principal component analysis (PCA) and supervised partial least squares regression-discriminant analysis (PLS-DA) to study sample discrimination and classification. A total of 105 paprika samples produced in three different regions, La Vera PDO and Murcia PDO, in Spain, and the Czech Republic, and all of them composed of samples of at least two different taste varieties, were analyzed. Non-targeted UHPLC-HRMS fingerprints demonstrated to be excellent sample chemical descriptors to achieve the authentication of paprika production regions with 100% sample classification rates by PLS-DA. Besides, the obtained fingerprints were also able to perfectly discriminate among the different paprika taste varieties in all the studied cases, even in the case of the different La Vera PDO paprika tastes (sweet, bittersweet, and spicy) which are produced in a very small region.
Highlights
Paprika is a red spice obtained after drying and grinding some varieties of peppers of the genusCapsicum belonging to the large family of Solanaceae [1]
Non-targeted UHPLC-HRMS fingerprints demonstrated to be excellent sample chemical descriptors to achieve the authentication of paprika production regions with 100% sample classification rates by partial least squares regression-discriminant analysis (PLS-DA)
105 paprika samples belonging to different Protected Designation of Origin (PDO) and production regions purpose, 105 paprika samples belonging to different PDO and production regions (La Vera PDO, (La Vera PDO, Murcia PDO, and the Czech Republic), all of them including samples with different
Summary
Paprika is a red spice obtained after drying and grinding some varieties of peppers of the genusCapsicum belonging to the large family of Solanaceae [1]. Paprika is often used in many foods such as soup, meat, ice cream, baked goods, and in seasoning blends to add color and taste [4], it is used in personal protection sprays, medicine, and cosmetics [5,6,7,8,9]. Today, both consumers and food manufacturers are increasingly concerned about quality standards and as a result, there is a growing demand for food traceability. In Europe, there are five Protected Designations of Origin for paprika: Piment d’Espelette (France), Paprika Szeged (Hungary), Paprika Žitava (Slovakia Žitava paprika), Pimentón de La Vera (Cáceres, Extremadura, Spain), and Pimentón de Murcia (Murcia, Spain)
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