Title: Authentication of PDO paprika powder (Pimenton ´ de la Vera) by multivariate analysis of the elemental fingerprint determined by ED-XRF. A feasibility study
Authors: FIAMEGKOS IOANNISDUMITRASCU CATALINAPAPOCI SERGEJDE LA CALLE GUNTINAS MARIA BEATRIZ
Citation: FOOD CONTROL vol. 120 no. 107496 p. 1-10
Publisher: ELSEVIER SCI LTD
Publication Year: 2021
JRC N°: JRC118326
ISSN: 0956-7135 (online)
URI: https://publications.jrc.ec.europa.eu/repository/handle/JRC118326
DOI: 10.1016/j.foodcont.2020.107496
Type: Articles in periodicals and books
Abstract: Products with a Protected Denomination of Origin (PDO) are vulnerable to misdescription of their true geographical origin. In this work a method has been developed that allows the authentication of La Vera paprika powder (Pimentón de la Vera), a PDO product from the central-west Spanish region, Extremadura. The mass fractions of Br, Ca, Cs, Cl, Cu, Fe, K, Mg, Mn, Ni, P, Rb, S, Sb, Sr and Zn determined by energy dispersive X-ray fluorescence (ED-XRF) are used for classification purposes by multivariate analysis using Principal Component (PCA) and Partial Least Square-Discriminant Analysis (PLS-DA). Forty-five paprika samples purchased in supermarkets around Europe were used to build up the models for prediction purposes. The PCA model for verifying the origin of paprika labelled as La Vera had a sensitivity of 73 %, a specificity of 100 % and an accuracy of 86.5 %, whereas the PLS-DA model had a sensitivity, a specificity and an accuracy of 100 %, which demonstrates the utility of the approach for verifying. The models constructed with PLS-DA allow the satisfactory authentication of all La Vera paprika included in this study.
JRC Directorate:Health, Consumers and Reference Materials

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