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Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties

High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodol...

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Detalles Bibliográficos
Autores principales: González-Domínguez, Raúl, Sayago, Ana, Fernández-Recamales, Ángeles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392177/
https://www.ncbi.nlm.nih.gov/pubmed/34441606
http://dx.doi.org/10.3390/foods10081830
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author González-Domínguez, Raúl
Sayago, Ana
Fernández-Recamales, Ángeles
author_facet González-Domínguez, Raúl
Sayago, Ana
Fernández-Recamales, Ángeles
author_sort González-Domínguez, Raúl
collection PubMed
description High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodologies are needed for the quality control and traceability of vinegars. In this study, we propose the use of ultraviolet-visible spectroscopy in combination with multivariate statistical tools to discriminate Spanish wine vinegars according to their geographical origin, as well as to predict their physicochemical and functional properties. Linear discriminant analysis provided a clear clustering of vinegar samples according to the PDO with excellent classification performance (98.6%). Furthermore, partial least squares regression analysis demonstrated that spectral data can serve as accurate predictors of the total phenolic content and antioxidant activity of vinegars. Accordingly, UV-Vis spectroscopy stands out as a suitable analytical tool for simple and rapid authentication and traceability of vinegars.
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spelling pubmed-83921772021-08-28 Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties González-Domínguez, Raúl Sayago, Ana Fernández-Recamales, Ángeles Foods Communication High-quality wine vinegars with unique organoleptic characteristics are produced in southern Spain under three Protected Designations of Origin (PDO), namely “Jerez”, “Condado de Huelva” and “Montilla-Moriles”. To guarantee their authenticity and avoid frauds, robust and low-cost analytical methodologies are needed for the quality control and traceability of vinegars. In this study, we propose the use of ultraviolet-visible spectroscopy in combination with multivariate statistical tools to discriminate Spanish wine vinegars according to their geographical origin, as well as to predict their physicochemical and functional properties. Linear discriminant analysis provided a clear clustering of vinegar samples according to the PDO with excellent classification performance (98.6%). Furthermore, partial least squares regression analysis demonstrated that spectral data can serve as accurate predictors of the total phenolic content and antioxidant activity of vinegars. Accordingly, UV-Vis spectroscopy stands out as a suitable analytical tool for simple and rapid authentication and traceability of vinegars. MDPI 2021-08-07 /pmc/articles/PMC8392177/ /pubmed/34441606 http://dx.doi.org/10.3390/foods10081830 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
González-Domínguez, Raúl
Sayago, Ana
Fernández-Recamales, Ángeles
Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
title Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
title_full Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
title_fullStr Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
title_full_unstemmed Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
title_short Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional Properties
title_sort potential of ultraviolet-visible spectroscopy for the differentiation of spanish vinegars according to the geographical origin and the prediction of their functional properties
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392177/
https://www.ncbi.nlm.nih.gov/pubmed/34441606
http://dx.doi.org/10.3390/foods10081830
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