UHPLC-ESI-MS/MS FOR THE DETERMINATION OF POLYPHENOLS IN SPANISH PAPRIKA (CAPSICUM ANNUUM L.). APPLICATION TO PROTECTED DESIGNATION OF ORIGIN (PDO) CLASSIFICATION BY CHEMOMETRICS

摘要

Polyphenols are a large family of aromatic secondary metabolites well-known for their health beneficial effects and for contributing to sensorial attributes [1]. These compounds are mainly distributed in food of plant origin such as paprika, which is a dried and ground spice obtained from red pepper. In Spain, only La Vera and Murcia varieties are distinguished with protected designation of origin (PDO) and their polyphenolic content may allow to classify them.