Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods

Food Chemistry

Volumn 221, Issue , 2017, Pages 29-38

  Pardo Mates, Naiara ^a   Vera, Alex ^a   Barbosa, Sergio ^a   Hidalgo Serrano, Míriam ^a   Núñez, Oscar ^a,b   Saurina, Javier ^a   Hernández Cassou, Santiago ^a   Puignou, Lluis ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b GENERALITAT DE CATALUNYA   (Spain)

Author keywords

Food authentication; High performance liquid chromatography; Partial least square regression; Polyphenols; Principal component analysis; UV detection

Indexed keywords

AUTHENTICATION; CHARACTERIZATION; CHROMATOGRAPHY; CLASSIFICATION (OF INFORMATION); EXTRACTION; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY;

ANALYSIS AND CHARACTERIZATION; CHROMATOGRAPHIC FINGERPRINTS; FOOD AUTHENTICATIONS; PARTIAL LEAST SQUARE REGRESSION; POLYPHENOLS; REVERSED-PHASE COLUMNS; SIGNIFICANT VARIABLES; UV DETECTION;

PRINCIPAL COMPONENT ANALYSIS;

CATECHIN; CHLOROGENIC ACID; EPICATECHIN; ETHYL GALLATE; FERULIC ACID; GALLIC ACID; GENTISIC ACID; HOMOGENTISTIC ACID; PARA COUMARIC ACID; POLYPHENOL DERIVATIVE; PROTOCATECHUALDEHYDE; PROTOCATECHUIC ACID; QUERCITRIN; RESVERATROL; SALICYLIC ACID; SYRINGALDEHYDE; SYRINGIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; PLANT EXTRACT; POLYPHENOL;

ARTICLE; BLUEBERRY; CENTRIFUGATION; CHEMOMETRIC ANALYSIS; CONTROLLED STUDY; CRANBERRY; DRUG CLASSIFICATION; DRUG DETERMINATION; DRUG PURIFICATION; ELUTION; FINGER DERMATOGLYPHICS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RASPBERRY; ULTRASOUND; ULTRAVIOLET RADIATION; CHEMISTRY; CLASSIFICATION; FRUIT; MEASUREMENT ACCURACY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SENSITIVITY AND SPECIFICITY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DATA ACCURACY; FRUIT; PLANT EXTRACTS; POLYPHENOLS; PRINCIPAL COMPONENT ANALYSIS; SENSITIVITY AND SPECIFICITY;

EID: 84992670196     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.033     Document Type: Article

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