Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods
HPLC-UV is proposed for the characterization of fruit-processed products. Exploratory PCA of peak area data and HPLC fingerprints was achieved. Authentication of cranberry fruit extracts was assessed by PLS. Quantitation errors of fruit adulterants at low levels (2%) were below 4.3%.