Classification and fingerprinting of kiwi and pomelo fruits by multivariate analysis of chromatographic and spectroscopic data

The fingerprinting capacity of two analytical techniques, HPLC and UV–Vis spectroscopy in the case of fruits samples (kiwi and pomelo) has been investigated. The multivariate exploratory techniques were used for sample discrimination according to the fruit species and subspecies. The combination of principal component analysis with linear discriminant analysis is opening new directions in the fingerprinting analysis. The classifications obtained were independent by the analytical techniques, which signalise that both of them may be successfully employed in the fingerprinting methodologies if they are combined with appropriate chemometric methods. One of the biggest advantages of the proposed chemometric method is the ability to discriminate different types and species and subspecies of fruits in just one analysis, which indicates that it is one of the simplest and less time consuming methods. It is strongly sustained by the good results obtained in the case of kiwi and pomelo fruit samples that were simultaneously analysed.