Please use this identifier to cite or link to this item:
|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 IOANNIS; DUMITRASCU CATALINA; PAPOCI SERGEJ; DE LA CALLE GUNTINAS MARIA BEATRIZ|
|Citation:||FOOD CONTROL vol. 120 no. 107496 p. 1-10|
|Publisher:||ELSEVIER SCI LTD|
|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|
Files in This Item:
There are no files associated with this item.
Items in repository are protected by copyright, with all rights reserved, unless otherwise indicated.