{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,25]],"date-time":"2026-03-25T04:32:55Z","timestamp":1774413175003,"version":"3.50.1"},"reference-count":32,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2018,12,18]],"date-time":"2018-12-18T00:00:00Z","timestamp":1545091200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Agency for Administration of University and Research Grants","award":["2017SGR-311 and 2017SGR-310"],"award-info":[{"award-number":["2017SGR-311 and 2017SGR-310"]}]},{"name":"Spanish Ministry of Economy and Competitiveness","award":["CTQ2015-63968-C2-1-P"],"award-info":[{"award-number":["CTQ2015-63968-C2-1-P"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>The development of a simple HPLC-UV method towards the evaluation of Spanish paprika\u2019s 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).<\/jats:p>","DOI":"10.3390\/s18124479","type":"journal-article","created":{"date-parts":[[2018,12,18]],"date-time":"2018-12-18T11:09:21Z","timestamp":1545131361000},"page":"4479","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Determination of HPLC-UV Fingerprints of Spanish Paprika (Capsicum annuum L.) for Its Classification by Linear Discriminant Analysis"],"prefix":"10.3390","volume":"18","author":[{"given":"Xavier","family":"Cet\u00f3","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5951-1823","authenticated-orcid":false,"given":"N\u00faria","family":"Serrano","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Miriam","family":"Arag\u00f3","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alejandro","family":"G\u00e1mez","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3793-6684","authenticated-orcid":false,"given":"Miquel","family":"Esteban","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8241-3463","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"D\u00edaz-Cruz","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5850-8972","authenticated-orcid":false,"given":"Oscar","family":"N\u00fa\u00f1ez","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Mart\u00ed i Franqu\u00e8s 1-11, E08028 Barcelona, Spain"},{"name":"Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici Recerca (Gaud\u00ed), E-08901 Santa Coloma de Gramanet, Barcelona, Spain"},{"name":"Serra Hunter Fellow, Generalitat de Catalunya, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2018,12,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1080\/10408399109527536","article-title":"Capsicum\u2014Production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences","volume":"29","author":"Govindarajan","year":"1991","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/0278-6915(95)00108-5","article-title":"Capsaicin in hot chili pepper: Carcinogen, co-carcinogen or anticarcinogen?","volume":"34","author":"Surh","year":"1996","journal-title":"Food Chem. 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