HPLC-DAD fingerprints combined with chemometric techniques for the authentication of plucking seasons of Laoshan green tea

Identification of lu'an Guapian at different picking periods by using excitation-emission matrix fluorescence spectroscopy coupled with chemometrics

Lu'an Guapian (LAGP) is a renowned green tea, with its price significantly higher when picked before the Qingming Festival compared to after, posing risks of confusion and counterfeiting. This study proposed using an excitation-emission matrix (EEM) fluorescence method combined with chemometrics for rapid identification of tea picked before and after Qingming Festival. Firstly, the differences among the EEM fingerprints of different tea samples were analyzed using the alternating trilinear decomposition (ATLD) algorithm. To determine the differences between LAGP before and after Qingming Festival, the total contents of ten main components in tea were detected, and their effects on the EEM fluorescence fingerprint of tea were analyzed using correlation heatmaps. Finally, two chemometric algorithms, partial least squares discriminant analysis (PLS-DA) and k-nearest neighbor (k-NN), were used to classify LAGP before and after Qingming Festival, achieving a classification accuracy of 100% for the training set, test set, and prediction set. To further explore the potential of this method, LAGP was further classified in detail according to four detailed picking periods, achieving an accuracy of over 83%. The same chemometric algorithm was used to classify the data based on the high-performance liquid chromatography (HPLC) method, yielding results comparable to those of the EEM-based method, though slightly inferior. Variable importance projection (VIP) analysis shows that catechin analogs are the main contributors to the classification of LAGP. The results demonstrated the EEM method's significant potential in identifying the picking time of green tea.

Development, optimization and comparison of solid-liquid and liquid-liquid microextraction for the determination of four flavonols in Schinus molle L. using high-performance liquid chromatography coupled with second-order data modeling

Flavonoids are particularly interesting because they have a broad spectrum of biological effects, including antioxidant and free radical scavenging activities. In this work, solid-liquid microextraction and dispersive liquid-liquid microextraction enhanced by ultrasound were developed and compared with the conventional method (Soxhlet extraction) to optimize the extraction of four flavonoids: rutin, quercitrin, quercetin, and myricetin in samples of Schinus molle (Aguaribay). During the development of the analytical method, different chemometric tools were used to optimize the microextraction procedure. In addition, an analytical method based on high-performance liquid chromatography with diode array detector (HPLC-DAD) and second order calibration using multivariate curve resolution-alternating least square (MCR-ALS) is presented to quantify the flavonoids with limits of quantification between 0.011 and 0.082 µg mL-1. Finally, solid-liquid microextraction using 4.00 mL water/ethanol (54.3:45.7%), 14 s vortex, and 45 min was selected as the most suitable method due to its high recovery rate and environmental friendliness (with a greenness score of 0.78). After the optimization step, the concentrations found in the plant samples were 1825.3, 632.6, 110.2, and 18.9 µg g-1 for rutin, quercitrin, quercetin, and myricetin, respectively. The present work is the first achievement of simultaneously determining these four analytes with exceptional sensitivity, demonstrating lower LOQs compared to previous reports.

Assesment of chemometric analysis utilizing Multivariate Curve Resolution Alternating Least Squares (MCRALS) for examination of thermal and photodegradation of fern extracts

This study focuses on refining Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) for chromatographic profiling to analyze chemical changes in Serpocaulon sessilifolium extracts from the Costa Rican rainforest. High-Performance Liquid Chromatography (HPLC) with a diode array detector (DAD) and Mass Detector were employed, where traditional analyses often discard valuable spectral data beyond the maximum absorption wavelength. To optimize the analysis, Principal Component Analysis (PCA) were used to select the optimal number of components for MCR-ALS. Fern extracts, stored under varying conditions -refrigeration, warm temperatures, and UV light exposure- are analyzed over time to study their chemical stability. The decomposition identifies key chemical constituents, revealing that warmer conditions and UV exposure accelerate degradation, with significant shifts in chemical composition observed over time. MCR-ALS analysis allows detailed tracking of chemical changes, showing emerging peaks and shifts in concentration, particularly in the more reactive compounds, enhancing resolution and overcoming challenges such as peak interference and co-elution. The study highlights the differences between UV-absorption data and mass spectrometry, where mass spectrometry offers more detailed resolution but requiring greater computational resources. The use of both methods provides a comprehensive understanding of the chemical dynamics of the extracts. This research demonstrates the potential of MCR-ALS, combined with advanced statistical tools, for improving chromatographic analysis and contributing to botanical and natural product research.

Effects of Different Types and Ratios of Dry Tea Residues on Nutrient Content, In Vitro Rumen Fermentation, and the Bacterial Community of Ensiled Sweet Sorghum

Dry tea residue is a byproduct generated during the production, processing, and storage of tea leaves. The active ingredients and microbial composition of dried tea residue vary depending on different tea processing techniques. This study investigated the effects of six processed dry tea residues-green tea (G), black tea (B), raw Pu'er tea (Z), white tea (W), and ripe Pu'er tea (D)-at two addition ratios (5% and 10%) on the nutritional composition, fermentation quality, in vitro fermentation, and bacterial community of sweet sorghum (Sorghum bicolor) in the ensiling process. Compared to the control group (CK), the addition of tea residue significantly increased the crude protein (CP) content in silage by 17.9% to 180% (p < 0.05), and the content increased with increasing ratios of tea residue. The G10 treatment resulted in the highest CP content, reaching 16.4%. Including tea residue also influenced the ratio of ammonia nitrogen (NH3-N) to non-protein nitrogen (NPN). Furthermore, the G and Z treatments at both addition levels increased the total phenolic content, DPPH free-radical scavenging activity, and total antioxidant capacity of the sweet sorghum silage. Except for the Z5 and W10 treatments, the addition of tea residue did not significantly affect in vitro dry matter digestibility. Overall, this study showed that incorporating tea residue could enhance the nutritional quality and antioxidant capacity of sweet sorghum silage, and the G5 treatment performed the best. The research results suggested that dried tea residues have potential as silage additives.

Picrasma quassioides leaves: Insights from chemical profiling and bioactivity comparison with stems

BACKGROUND

In Chinese Pharmacopeia, Picrasma quassioides (PQ) stems and leaves are recorded as Kumu with antimicrobial, anti-cancer, anti-parasitic effects, etc. However, thick stems are predominantly utilized as medicine in many Asian countries, with leaves rarely used. By now, the phytochemistry and bioactivity of PQ leaves are not well investigated.

METHODS

An Orbitrap Elite mass spectrometer was employed to comprehensively investigate PQ stems and leaves sourced from 7 different locations. Additionally, their bioactivities were evaluated against 5 fungi, 6 Gram-positive bacteria and 9 Gram-negative bacteria, a tumor cell line (A549), a non-tumor cell line (WI-26 VA4) and N2 wild-type Caenorhabditis elegans.

RESULTS

Bioassay results demonstrated the efficacy of both leaves and stems against tumor cells, several bacteria and fungi, while only leaves exhibited anthelmintic activity against C. elegans. A total of 181 compounds were identified from PQ stems and leaves, including 43 β-carbolines, 20 bis β-carbolines, 8 canthinone alkaloids, 56 quassinoids, 12 triterpenoids, 13 terpenoid derivatives, 11 flavonoids, 7 coumarins, and 11 phenolic derivatives, from which 10 compounds were identified as indicator components for quality evaluation. Most alkaloids and triterpenoids were concentrated in PQ stems, while leaves exhibited higher levels of quassinoids and other carbohydrate (CHO) components.

CONCLUSION

PQ leaves exhibit distinct chemical profiles and bioactivity with the stems, suggesting their suitability for medicinal purposes. So far, the antibacterial, antifungal, and anthelmintic activities of PQ leaves were first reported here, and considering PQ sustainability, the abundant leaves are recommended for increased utilization, particularly for their rich content of PQ quassinoids.

Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves

Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.

Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review

Food authentication and contamination are significant concerns, especially for consumers with unique nutritional, cultural, lifestyle, and religious needs. Food authenticity involves identifying food contamination for many purposes, such as adherence to religious beliefs, safeguarding health, and consuming sanitary and organic food products. This review article examines the issues related to food authentication and food fraud in recent periods. Furthermore, the development and innovations in analytical techniques employed to authenticate various food products are comprehensively focused. Food products derived from animals are susceptible to deceptive practices, which can undermine customer confidence and pose potential health hazards due to the transmission of diseases from animals to humans. Therefore, it is necessary to employ suitable and robust analytical techniques for complex and high-risk animal-derived goods, in which molecular biomarker-based (genomics, proteomics, and metabolomics) techniques are covered. Various analytical methods have been employed to ascertain the geographical provenance of food items that exhibit rapid response times, low cost, nondestructiveness, and condensability.

Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis

The accurate identification of tea grade is crucial to the quality control of tea. However, existing methods lack sufficient generalization ability in identifying tea grades due to the effect of temporal and spatial factors. In this study, we analyzed the effect of cultivar and altitude on EnshiYulu (ESYL) tea grades and established a robust model to evaluate their quality. Principal component analysis (PCA) revealed that differences in variety and elevation can mask grade differences. Orthogonal projection to latent structure-discriminant analysis (OPLS-DA) was used for grade identification of samples from different altitudes. For ESYL tea samples above and below 800 m altitude, 75 and 35 grade differentiated metabolites were discovered, with 14 common differentiated metabolites. Based on reconstructed OPLS-DA models, the grades of multi-altitude sources ESYL were discriminated with a rate > 85%. These results demonstrate the potential of a grade discrimination model based on common differential metabolites, which exhibits generalization ability.

Development of sequential online extraction electrospray ionization mass spectrometry for accurate authentication of highly-similar Atractylodis Macrocephalae

The accurate and rapid authentication techniques and strategies for highly-similar foods are still lacking. Herein, a novel sequential online extraction electrospray ionization mass spectrometry (S-oEESI-MS) was developed to achieve spatio-temporally resolved ionization and comprehensive characterization of complex foods with multi-components (high, medium, and low polarity substances). Meanwhile, a characteristic marker screening method and an integrated research strategy based on MS fingerprinting, characteristic marker and chemometrics modeling were established, which are especially suitable for the accurate and rapid authentication of highly-similar foods that are difficult to be authenticated by traditional techniques (e.g., LC-MS). Thirty-two batches of highly-similar Atractylodis macrocephalae rhizome from four different origins were used as model samples. As a result, S-oEESI-MS enabled a more comprehensive MS characterization of substance profiles in complex plant samples in 1.0 min. Further, 22 characteristic markers of Atractylodis macrocephalae were ingeniously screened out and combined with multivariate statistical analysis model, the accurate authentication of highly-similar Atractylodis macrocephalae was realized. This study presents a comprehensive strategy for accurate authentication and origin analysis of highly-similar foods, which has potentially significant applications for ensuring food quality and safety.

Quantitative Analysis of Bioactive Compounds in Commercial Teas: Profiling Catechin Alkaloids, Phenolic Acids, and Flavonols Using Targeted Statistical Approaches

Tea, an extensively consumed and globally popular beverage, has diverse chemical compositions that ascertain its quality and categorization. In this investigation, we formulated an analytical and quantification approach employing reversed-phase ultra-high-performance liquid chromatography (UHPLC) methodology coupled with diode-array detection (DAD) to precisely quantify 20 principal constituents within 121 tea samples spanning 6 distinct variants. The constituents include alkaloids, catechins, flavonols, and phenolic acids. Our findings delineate that the variances in chemical constitution across dissimilar tea types predominantly hinge upon the intricacies of their processing protocols. Notably, green and yellow teas evinced elevated concentrations of total chemical moieties vis à vis other tea classifications. Remarkably divergent levels of alkaloids, catechins, flavonols, and phenolic acids were ascertained among the disparate tea classifications. By leveraging random forest analysis, we ascertained gallocatechin, epigallocatechin gallate, and epicatechin gallate as pivotal biomarkers for effective tea classification within the principal cadre of tea catechins. Our outcomes distinctly underscore substantial dissimilarities in the specific compounds inherent to varying tea categories, as ascertained via the devised and duly validated approach. The implications of this compositional elucidation serve as a pertinent benchmark for the comprehensive assessment and classification of tea specimens.

Targeted HPLC-UV Polyphenolic Profiling to Detect and Quantify Adulterated Tea Samples by Chemometrics

Tea can be found among the most widely consumed beverages, but it is also highly susceptible to fraudulent practices of adulteration with other plants such as chicory to obtain an illicit economic gain. Simple, feasible and cheap analytical methods to assess tea authentication are therefore required. In the present contribution, a targeted HPLC-UV method for polyphenolic profiling, monitoring 17 polyphenolic and phenolic acids typically described in tea, was proposed to classify and authenticate tea samples versus chicory. For that purpose, the obtained HPLC-UV polyphenolic profiles (based on the peak areas at three different acquisition wavelengths) were employed as sample chemical descriptors for principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) studies. Overall, PLS-DA demonstrated good sample grouping and discrimination of chicory against any tea variety, but also among the five different tea varieties under study, with classification errors below 8% and 10.5% for calibration and cross-validation, respectively. In addition, the potential use of polyphenolic profiles as chemical descriptors to detect and quantify frauds was evaluated by studying the adulteration of each tea variety with chicory, as well as the adulteration of red tea extracts with oolong tea extracts. Excellent results were obtained in all cases, with calibration, cross-validation, and prediction errors below 2.0%, 4.2%, and 3.9%, respectively, when using chicory as an adulterant, clearly improving on previously reported results when using non-targeted HPLC-UV fingerprinting methodologies.

Integration of lipidomics and metabolomics approaches for the discrimination of harvest time of green tea in spring season by using UPLC-Triple-TOF/MS coupled with chemometrics

The production season is one of the judgment standards of the green tea quality and spring tea is generally considered of higher quality. Moreover, early spring tea is usually more precious and sells for a higher price. Therefore, a multifaceted strategy that integrates lipidomics and metabolomics, based on UPLC-Triple-TOF/MS coupled with chemometrics, was developed to discriminate early spring green tea (ET) and late spring green tea (LT). Twenty-six lipids and forty-five metabolites were identified as characteristic components. As for characteristic lipids, most of glycerophospholipids and acylglycerolipids have higher contents in ET. By contrast, glycoglycerolipids, sphingolipids and hydroxypheophytin a were shown higher levels in LT samples. Most of the differential metabolites identified were more abundant in ET samples. LT samples have much higher catechin, procyanidin B2, and 3',8-dimethoxyapigenin 7-glucoside contents. Based on the integration of differential lipids and metabolites, the reconstructed orthogonal partial least squares discriminant analysis (OPLS-DA) model displayed 100% correct classification rates for harvest time discrimination of green tea samples. These results demonstrated that the integration of lipidomics and metabolomics approaches is a promising method for the discrimination of tea quality.

Study on the Correlation Between the Appearance Traits and Intrinsic Chemical Quality of Bitter Almonds Based on Fingerprint-Chemometrics

Bitter almond is a well-known and commonly used traditional Chinese medicine (TCM) for relieving coughs and asthma. However, the bioactive chemical composition of bitter almonds, especially their amygdalin content, which determines their quality for TCM use, is variable and this can cause problems with formulating and prescribing TCMs based on bitter almonds. Therefore, a simple method was developed to evaluate the compositional quality of bitter almonds from their appearance traits, based on a combination of chromatographic fingerprinting and chemometrics. Bitter almonds were analyzed by high-performance liquid chromatography (HPLC). Hierarchical cluster analysis (HCA) and principal components analysis (PCA) were applied to classify bitter almonds, which split the samples into two independent clusters. Three chemical markers (amygdalin, prunasin, and one unidentified component) were found by partial least squares-discriminant analysis (PLS-DA). What's more, a new PLS-DA model was reconstructed to confirm the obtained chemical markers from PLS-DA. Additionally, the appearance trait indices and amygdalin content of bitter almond were determined and the classification was confirmed by one-way analysis of variance. This method can easily determine the quality of bitter almonds from their appearance alone, high quality correlated closely with kernels that were larger, oblong in shape and heavier.

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thickness as well as the aromas of flower and fresh. To explore key factors of sensory differences, a combination of biochemical composition determination, widely targeted volatilomics (WTV) analysis, multivariate statistical analysis, and odour activity value (OAV) analysis was employed. The phytochemical analysis showed that the free amino acid, tea polyphenol, and caffeine contents of SPWTs were significantly higher than those of APWTs, which may explain the higher umami, smoothness, thickness, and astringency scores of SPWTs than those of APWTs. The sabinene, (2E, 4E)-2, 4-octadienal, (-)-cis-rose oxide, caramel furanone, trans-rose oxide, and rose oxide contents were significantly higher in SPWTs than in APWTs, which may result in stronger flowery, fresh, and sweet aromas in SPWTs than in APWTs. Among these, (2E,4E)-2,4-octadienal and (-)-cis-rose oxide can be identified as key volatiles. This study provides an objective and accurate basis for classifying SPWTs and APWTs at the metabolite level.

Compound synthesizing profiling based on quantitative HPLC fingerprints combined with antioxidant activity analysis for Zhizi Jinhua pills

BACKGROUND

Compound drug Zhizi Jinhua Pills (ZZJHP) is composed of 8 herbal medicines (HMs), and it is necessary to control the HMs to ensure its holistic quality.

PURPOSE

To establish a quality monitoring method for ZZJHP from precise control of multiple active ingredients to contour control of fingerprint, to calculate the contribution of HMs and predict the quality of compound drugs.

METHODS

In this study, HPLC method was established for content determination of 11 analytes and fingerprint assessment. In vivo and in vitro studies of antioxidant activity were performed, Orthogonal Partial Least Squares analysis was applied for spectrum-effect correlation between antioxidant activity and HPLC fingerprint. The compound synthesizing fingerprint (CSF) of ZZJHP was fitted with 8 HMs, and the contribution of the single herb to prescription was evaluated by Sub-quantified profiling method.

RESULTS

The content of 11 analytes and fingerprints of ZZJHP were measured simultaneously, 32 batches of samples were divided into 6 grades. In vivo and in vitro researches suggested significant antioxidant activity capacity of ZZJHP. Then, spectrum-effect relationship study showed that 24 of the 30 fingerprint peaks had antioxidant activity. By prescription and decomposition profiling, the qualitative and quantitative contributions of the 8 herbs were revealed in turn. The negative solution experiment proved that CSF could accurately predict the quality of composite drugs.

CONCLUSION

The intelligent prediction strategy could intervene at the source to realize rapid screening of HMs and prediction of the quality of preparations, which could provide guidance for the use of HMs and improve the quality of composite drugs.

NIR Spectrometric Approach for Geographical Origin Identification and Taste Related Compounds Content Prediction of Lushan Yunwu Tea

Lushan Yunwu Tea is one of a unique Chinese tea series, and total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio models (TP/FAA) represent its most important taste-related indicators. In this work, a feasibility study was proposed to simultaneously predict the authenticity identification and taste-related indicators of Lushan Yunwu tea, using near-infrared spectroscopy combined with multivariate analysis. Different waveband selections and spectral pre-processing methods were compared during the discriminant analysis (DA) and partial least squares (PLS) model-building process. The DA model achieved optimal performance in distinguishing Lushan Yunwu tea from other non-Lushan Yunwu teas, with a correct classification rate of up to 100%. The synergy interval partial least squares (siPLS) and backward interval partial least squares (biPLS) algorithms showed considerable advantages in improving the prediction performance of TP, FAA, and TP/FAA. The siPLS algorithms achieved the best prediction results for TP (R_P = 0.9407, RPD = 3.00), FAA (R_P = 0.9110, RPD = 2.21) and TP/FAA (R_P = 0.9377, RPD = 2.90). These results indicated that NIR spectroscopy was a useful and low-cost tool by which to offer definitive quantitative and qualitative analysis for Lushan Yunwu tea.

High-Throughput Flow Injection Analysis-Mass Spectrometry (FIA-MS) Fingerprinting for the Authentication of Tea Application to the Detection of Teas Adulterated with Chicory

Tea is a broadly consumed beverage worldwide that is susceptible to fraudulent practices, including its adulteration with other plants such as chicory extracts. In the present work, a non-targeted high-throughput flow injection analysis-mass spectrometry (FIA-MS) fingerprinting methodology was employed to characterize and classify different varieties of tea (black, green, red, oolong, and white) and chicory extracts by principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Detection and quantitation of frauds in black and green tea extracts adulterated with chicory were also evaluated as proofs of concept using partial least squares (PLS) regression. Overall, PLS-DA showed that FIA-MS fingerprints in both negative and positive ionization modes were excellent sample chemical descriptors to discriminate tea samples from chicory independently of the tea product variety as well as to classify and discriminate among some of the analyzed tea groups. The classification rate was 100% in all the paired cases-i.e., each tea product variety versus chicory-by PLS-DA calibration and prediction models showing their capability to assess tea authentication. The results obtained for chicory adulteration detection and quantitation using PLS were satisfactory in the two adulteration cases evaluated (green and black teas adulterated with chicory), with calibration, cross-validation, and prediction errors below 5.8%, 8.5%, and 16.4%, respectively. Thus, the non-targeted FIA-MS fingerprinting methodology demonstrated to be a high-throughput, cost-effective, simple, and reliable approach to assess tea authentication issues.

Untargeted metabolomic analysis of Chinese red wines for geographical origin traceability by UPLC-QTOF-MS coupled with chemometrics

Identifying geographical origins of red wines made in specific regions is of significance since the false claim of geographical origins has been frequently exposed in China's wine industry. In this work, an untargeted metabolomic approach based on UPLC-QTOF-MS was established to discriminate geographical origins of Chinese red wines. The principal component analysis (PCA) showed significant differences between wine samples from three famous geographical origins in China. The metabolites contributing to the differentiation were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) with pairwise modeling. 40 and 46 differential metabolites in positive and negative ionization modes were putatively identified as chemical markers. Furthermore, heatmap visualization and OPLS-DA models were constructed based on these identified markers and external verification wine samples from different regions were successfully discriminated, with recognition rate up to 96.7%. This study indicated that UPLC-QTOF-MS-based untargeted metabolomics has great potential for the geographical origin traceability of Chinese red wines.

Rapid identification of the green tea geographical origin and processing month based on near-infrared hyperspectral imaging combined with chemometrics

The geographical origin and processing month of green tea greatly affect its economic value and consumer acceptance. This study investigated the feasibility of combining near-infrared hyperspectral imaging (NIR-HSI) with chemometrics for the identification of green tea. Tea samples produced in three regions of Chongqing (southeastern Chongqing, northeastern Chongqing, and western Chongqing) for four months (from May to August 2020) were collected. Principal component analysis (PCA) was used to reduce data dimensionality and visualize the clustering of samples in different categories. Linear partial least squares-discriminant analysis (PLS-DA) and nonlinear support vector machine (SVM) algorithms were used to develop discriminant models. The PCA-SVM models based on the first four and first five principal components (PCs) achieved the best accuracies of 97.5% and 95% in the prediction set for geographical origin and processing month of green tea, respectively. This study demonstrated the feasibility of HSI in the identification of green tea species, providing a rapid and nondestructive method for the evaluation and control of green tea quality.

Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review

Tea is one of the most important beverages worldwide, is produced in several distinct geographical regions, and is traded on the global market. The ability to determine the geographical origin of tea products helps to ensure authenticity and traceability. This paper reviews the recent research on authentication of tea using a combination of instrumental and chemometric methods. To determine the production region of a tea sample, instrumental methods based on analyzing isotope and mineral element contents are suitable because they are less affected by tea variety and processing methods. Chemometric analysis has proven to be a valuable method to identify tea. Principal component analysis (PCA) and linear discriminant analysis (LDA) are the most preferred methods for processing large amounts of data obtained through instrumental component analysis.

Tea and Chicory Extract Characterization, Classification and Authentication by Non-Targeted HPLC-UV-FLD Fingerprinting and Chemometrics

Tea is a widely consumed drink in the world which is susceptible to undergoing adulterations to reduce manufacturing costs and rise financial benefits. The development of simple analytical methodologies to assess tea authenticity, as well as to detect and quantify frauds, is an important matter considering the rise of adulteration issues in recent years. In the present study, untargeted HPLC-UV and HPLC-FLD fingerprinting methods were employed to characterize, classify, and authenticate tea extracts belonging to different varieties (red, green, black, oolong, and white teas) by partial least squares-discriminant analysis (PLS-DA), as well as to detect and quantify adulteration frauds when chicory was used as the adulterant by partial least squares (PLS) regression, to ensure the authenticity and integrity of foodstuffs. Overall, PLS-DA showed a good classification and grouping of the tea samples according to the tea variety and, except for some white tea extracts, perfectly discriminated from the chicory ones. One hundred percent classification rates for the PLS-DA calibration models were achieved, except for green and oolong tea when HPLC-FLD fingerprints were employed, which showed classification rates of 96.43% and 95.45%, respectively. Good predictions were also accomplished, also showing, in almost all the cases, a 100% classification rate for prediction, with the exception of white tea and oolong tea when HPLC-UV fingerprints were employed that exhibited a classification rate of 77.78% and 88.89%, respectively. Good PLS results for chicory adulteration detection and quantitation were also accomplished, with calibration, cross-validation, and external validation errors beneath 1.4%, 6.4%, and 3.7%, respectively. Acceptable prediction errors (below 21.7%) were also observed, except for white tea extracts that showed higher errors which were attributed to the low sample variability available.