Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI

Determination of capsaicinoids and carotenoids for the characterization and geographical origin authentication of paprika by UHPLC–APCI–HRMS

Published:2021-03 Issue: Volume:139 Page:110533
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Arrizabalaga-Larrañaga Ane^ORCID,Campmajó Guillem^ORCID,Saurina Javier^ORCID,Núñez Oscar^ORCID,Santos Francisco Javier^ORCID,Moyano Encarnación^ORCID

Funder

Ministerio de Ciencia, Innovación y Universidades

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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2. Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry;Arrizabalaga-Larrañaga;Analytical and Bioanalytical Chemistry,2019

3. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry;Arrizabalaga-Larrañaga;Food Additives & Contaminants Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2020

4. Fast separation of capsaicinoids from peppers by reversed phase ultra-performance liquid chromatography: Comparation with traditional high-performance liquid chromatography methods;Barbero;International Journal of Food Properties,2016

5. Targeted UHPLC-HRMS (orbitrap) polyphenolic and capsaicinoid profiling for the chemometric characterization and classification of paprika with protected designation of origin (PDO) attributes;Barbosa;Molecules,2020

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