title: Classification of chili powders by thin-layer chromatography and principal component analysis.
abstract: Silica gel, aluminium oxide, diatomaceous earth, polyamide, cyano, diol and amino plates have been tested for their capacity to separate the color pigments of six chili powders of different origin by both adsorption and reversed-phase thin-layer chromatography. The plates were evaluated at 340 and 440 nm wavelengths. Best separation of color pigments was obtained on impregnated diatomaceous earth layer using acetone-water 17:3 v/v eluent. It was found that the pigment composition of chili powders showed marked differences. Principal component analysis employed for the classification of the chili powders according to their pigment composition indicated that these differences can be used for the determination of the similarity or dissimilarity of the chili powders.
authors.affiliation: Central Research Institute for Chemistry, Hungarian Academy of Sciences, P.O. Box 17, 1525, Budapest, Hungary.
authors.forename: T
authors.initials: T
authors.lastname: Cserháti
authors.forename: E
authors.initials: E
authors.lastname: Forgács
authors.forename: H
authors.initials: H
authors.lastname: Morais
authors.forename: T
authors.initials: T
authors.lastname: Mota
mesh_terms: D002212:Capsicum / Q000737:chemistry*; D002855:Chromatography, Thin Layer / Q000379:methods* / Q000706:statistics & numerical data; D005504:Food Analysis / Q000379:methods* / Q000706:statistics & numerical data; D010860:Pigments, Biological / Q000032:analysis / Q000145:classification; D010946:Plants, Medicinal; D011208:Powders; D013053:Spectrophotometry
chemical_list: D010860:Pigments, Biological; D011208:Powders