Recently, herbs and spices have been found to be susceptible to adulteration and fraud. In this feasibility study, the composition of capsaicoinoids and carotenoids has been determined and used as markers for the authenticity of paprika. Capsaicinoids and carotenoids were determined in 136 paprika samples, from different origins (La VeraMurcia, Hungary, and the Czech Republic) and types (hot, sweet, and bittersweet) using ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry using atmospheric pressure chemical ionization (UHPLC–APCI–HRMS). The composition of capsaicinoids and carotenoids was analysed chemometrically through a classification decision tree built by partial least squares regression−discriminant analysis (PLS−DA) models and reached a prediction classification rate of 80.9%.

Read the abstract here


E-mail me when people leave their comments –

You need to be a member of FoodAuthenticity to add comments!

Join FoodAuthenticity