{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T18:01:26Z","timestamp":1777399286712,"version":"3.51.4"},"reference-count":30,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2019,3,21]],"date-time":"2019-03-21T00:00:00Z","timestamp":1553126400000},"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 (Generalitat de Catalunya, Spain)","award":["2017SGR-171 and 2017SGR-310"],"award-info":[{"award-number":["2017SGR-171 and 2017SGR-310"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Recently, the authenticity of food products has become a great social concern. Considering the complexity of the food chain and that many players are involved between production and consumption; food adulteration practices are rising as it is easy to conduct fraud without being detected. This is the case for nut fruit processed products, such as almond flours, that can be adulterated with cheaper nuts (hazelnuts or peanuts), giving rise to not only economic fraud but also important effects on human health. Non-targeted HPLC-UV chromatographic fingerprints were evaluated as chemical descriptors to achieve nut sample characterization and classification using multivariate chemometric methods. Nut samples were extracted by sonication and centrifugation, and defatted with hexane; extracting procedure and conditions were optimized to maximize the generation of enough discriminant features. The obtained HPLC-UV chromatographic fingerprints were then analyzed by means of principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to carry out the classification of nut samples. The proposed methodology allowed the classification of samples not only according to the type of nut but also based on the nut thermal treatment employed (natural, fried or toasted products).<\/jats:p>","DOI":"10.3390\/s19061388","type":"journal-article","created":{"date-parts":[[2019,3,21]],"date-time":"2019-03-21T12:28:01Z","timestamp":1553171281000},"page":"1388","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Non-Targeted HPLC-UV Fingerprinting as Chemical Descriptors for the Classification and Authentication of Nuts by Multivariate Chemometric Methods"],"prefix":"10.3390","volume":"19","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9252-0032","authenticated-orcid":false,"given":"Guillem","family":"Campmaj\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"}]},{"given":"Gemma J.","family":"Navarro","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":"Nerea","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"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Llu\u00eds","family":"Puignou","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, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaud\u00ed), Santa Coloma de Gramenet, E08921 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4892-9535","authenticated-orcid":false,"given":"Javier","family":"Saurina","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, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaud\u00ed), Santa Coloma de Gramenet, E08921 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, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaud\u00ed), Santa Coloma de Gramenet, E08921 Barcelona, Spain"},{"name":"Serra H\u00fanter Fellow, Generalitat de Catalunya, Rambla de Catalunya 19-21, E08007 Barcelona, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2019,3,21]]},"reference":[{"key":"#cr-split#-ref_1.1","unstructured":"(2004). European Union Regulation"},{"key":"#cr-split#-ref_1.2","unstructured":"(EC) No 178\/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food saf. Off. J. Eur. Communities, L269, 1-15."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.tifs.2018.05.014","article-title":"Analytical methods combined with multivariate analysis for authentication of animal and vegetable food products with high fat content","volume":"77","author":"Mellinas","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1062S","DOI":"10.1093\/jn\/132.5.1062S","article-title":"The Scientific Evidence for a Beneficial Health Relationship Between Walnuts and Coronary Heart Disease","volume":"132","author":"Feldman","year":"2002","journal-title":"J. Nutr."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1341","DOI":"10.1136\/bmj.317.7169.1341","article-title":"Disease in Women: Prospective Cohort Study","volume":"317","author":"Hu","year":"1998","journal-title":"Br. Med. J."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.foodchem.2018.01.183","article-title":"Polyphenol bioavailability in nuts and seeds by an in vitro dialyzability approach","volume":"254","author":"Lamas","year":"2018","journal-title":"Food Chem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"6020","DOI":"10.3390\/nu6126020","article-title":"Bin Resources and biological activities of natural polyphenols","volume":"6","author":"Li","year":"2014","journal-title":"Nutrients"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1","DOI":"10.2174\/156802611796235062","article-title":"Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants","volume":"11","author":"Bullo","year":"2011","journal-title":"Curr. Top. Med. Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1111\/j.1365-277X.2008.00923.x","article-title":"Acute effect of nut consumption on plasma total polyphenols, antioxidant capacity and lipid peroxidation","volume":"22","author":"Torabian","year":"2009","journal-title":"J. Hum. Nutr. Diet."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"750","DOI":"10.1080\/09637486.2017.1285870","article-title":"Dietary sources of polyphenols in the Mediterranean healthy Eating, Aging and Lifestyle (MEAL) study cohort","volume":"68","author":"Godos","year":"2017","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.foodcont.2017.06.014","article-title":"Qualitative and quantitative analysis of peanut adulteration in almond powder samples using multi-elemental fingerprinting combined with multivariate data analysis methods","volume":"82","author":"Esteki","year":"2017","journal-title":"Food Control"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1515\/pjfns-2015-0032","article-title":"Total Oil Content and Fatty Acid Profile of some Almond (Amygdalus Communis L.) Cultivars","volume":"66","author":"Yildirim","year":"2016","journal-title":"Polish J. Food Nutr. Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.chemolab.2017.10.014","article-title":"Classification and authentication of Iranian walnuts according to their geographical origin based on gas chromatographic fatty acid fingerprint analysis using pattern recognition methods","volume":"171","author":"Esteki","year":"2017","journal-title":"Chemom. Intell. Lab. Syst."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1016\/j.foodchem.2017.05.006","article-title":"Fatty acid and phenolic profiles of almond grown in Serbia","volume":"234","author":"Zec","year":"2017","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"3312","DOI":"10.1007\/s12161-017-0903-5","article-title":"Chromatographic Fingerprinting with Multivariate Data Analysis for Detection and Quantification of Apricot Kernel in Almond Powder","volume":"10","author":"Esteki","year":"2017","journal-title":"Food Anal. Methods"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"2619","DOI":"10.1002\/jsfa.6992","article-title":"Near infrared spectroscopy is suitable for the classification of hazelnuts according to Protected Designation of Origin","volume":"95","author":"Moscetti","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.biosystemseng.2016.09.008","article-title":"Discrimination of peanuts from bulk cereals and nuts by near infrared reflectance spectroscopy","volume":"151","author":"Ghosh","year":"2016","journal-title":"Biosyst. Eng."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.aca.2015.12.042","article-title":"Chromatographic fingerprinting: An innovative approach for food \u201cidentitation\u201d and food authentication - A tutorial","volume":"909","year":"2016","journal-title":"Anal. Chim. Acta"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.cofs.2017.08.002","article-title":"Molecular fingerprinting of food authenticity","volume":"16","author":"Sobolev","year":"2017","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1126","DOI":"10.1016\/j.foodcont.2011.01.019","article-title":"Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China","volume":"22","author":"Zhang","year":"2011","journal-title":"Food Control"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1016\/j.foodcont.2018.03.031","article-title":"Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products","volume":"91","author":"Esteki","year":"2018","journal-title":"Food Control"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.aca.2015.06.003","article-title":"Review of validation and reporting of non-targeted fingerprinting approaches for food authentication","volume":"885","author":"Riedl","year":"2015","journal-title":"Anal. Chim. Acta"},{"key":"ref_22","unstructured":"Eigenvector Research Incorporated (2019, January 15). Powerful Resources for Intelligent Data Analysis. Available online: http:\/\/www.eigenvector.com\/software\/solo.htm."},{"key":"ref_23","unstructured":"Massart, D.L., Vandeginste, B.G.M., Buydens, L.M.C., de Jong, S., Lewi, P.J., and Smeyers-Verbeke, J. (1997). Handbook of Chemometrics and Qualimetrics, Elsevier."},{"key":"ref_24","first-page":"733","article-title":"Liquid chromatographic fingerprints and profiles of polyphenolic compounds applied to the chemometric characterization and classification of beers","volume":"7","author":"Saurina","year":"2015","journal-title":"Anal. Methods"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"323","DOI":"10.5740\/jaoacint.16-0407","article-title":"Determination of Polyphenols in White Wines by Liquid Chromatography: Application to the Characterization of Alella (Catalonia, Spain) Wines Using Chemometric Methods","volume":"100","author":"Larrauri","year":"2017","journal-title":"J. AOAC Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1080\/10942912.2011.614984","article-title":"Antioxidant potential and polyphenol content of beverages, chocolates, nuts, and seeds","volume":"17","author":"Zujko","year":"2014","journal-title":"Int. J. Food Prop."},{"key":"ref_27","first-page":"173","article-title":"Polyphenols and Antioxidant Activity of Cashew Nuts from Conventional and Organic Cultivation in Different Stages of Processing","volume":"31","author":"Soares","year":"2013","journal-title":"Boletim Centro de Pesquisa de Processamento de Alimentos"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1111\/1541-4337.12260","article-title":"Almond Polyphenols: Methods of Analysis, Contribution to Food Quality, and Health Promotion","volume":"16","author":"Bolling","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"819","DOI":"10.1016\/j.foodchem.2010.03.068","article-title":"Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest year","volume":"122","author":"Bolling","year":"2010","journal-title":"Food Chem."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/19\/6\/1388\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T12:39:29Z","timestamp":1760186369000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/19\/6\/1388"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,3,21]]},"references-count":30,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2019,3]]}},"alternative-id":["s19061388"],"URL":"https:\/\/doi.org\/10.3390\/s19061388","relation":{},"ISSN":["1424-8220"],"issn-type":[{"value":"1424-8220","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,3,21]]}}}