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Jakabová S, Árvay J, Šnirc M, Lakatošová J, Ondejčíková A, Golian J. HPLC-DAD method for simultaneous determination of gallic acid, catechins, and methylxanthines and its application in quantitative analysis and origin identification of green tea. Heliyon 2024; 10:e35819. [PMID: 39220986 PMCID: PMC11365376 DOI: 10.1016/j.heliyon.2024.e35819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 08/02/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024] Open
Abstract
The high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) was optimized for the simultaneous determination of 11 compounds, belonging to polyphenols (gallic acid and seven catechins) and methylxanthines (caffeine, theobromine, and theophylline). The results obtained for all the validation parameters of the HPLC-DAD method showed that the method is sensitive enough for routine analysis with basic chromatographic equipment, thus it has a significant potential to be highly applicable in common laboratory practice. The method was used in the analysis of 60 green tea infusions originating from four tea-producing countries. The dataset contributes to enhancing current data on green tea. The analysis of green tea extracts revealed significant differences depending on the origin of the samples. Linear Discriminant Analysis (LDA) was applied to test the accuracy of identification of the origin of the tea samples, based on the chemical composition of tea with a focus on polyphenolic compounds and methylxanthines analysed in this study. Based on cross-validation results, the model showed 93.75 % accuracy in the classification of green tea originating from Japan, China (Mainland), China (Taiwan) and South Korea.
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Affiliation(s)
- Silvia Jakabová
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
| | - Július Árvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
| | - Marek Šnirc
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
| | - Jana Lakatošová
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr.A. Hlinku 2, 94976, Nitra, Slovakia
| | | | - Jozef Golian
- Institute of Food Sciences, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976, Nitra, Slovakia
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2
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Hou Z, Jin Y, Gu Z, Zhang R, Su Z, Liu S. 1H NMR Spectroscopy Combined with Machine-Learning Algorithm for Origin Recognition of Chinese Famous Green Tea Longjing Tea. Foods 2024; 13:2702. [PMID: 39272468 PMCID: PMC11394610 DOI: 10.3390/foods13172702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/20/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Premium green tea is a high-value agricultural product significantly influenced by its geographical origin, making it susceptible to food fraud. This study utilized nuclear magnetic resonance (NMR) spectroscopy to perform chemical fingerprint analysis on 78 Longjing tea (LJT) samples from both protected designation of origin (PDO) regions (Zhejiang) and non-PDO regions (Sichuan, Guangxi, and Guizhou) in China. Unsupervised algorithms and heatmaps were employed for the visual analysis of the data from PDO and non-PDO teas while exploring the feasibility of linear and nonlinear machine-learning algorithms in discriminating the origin of LJT. The findings revealed that the nonlinear model random forest (92.2%), exhibited superior performance compared to the linear model linear discriminant analysis (85.6%). The random forest model identified 15 key marker metabolites for the geographical origin of LJT, such as kaempferol glycoside, glutamine, and ECG. The results support the conclusion that the integration of NMR with machine-learning classification serves as an effective tool for the quality assessment and origin identification of LJT.
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Affiliation(s)
- Zhiwei Hou
- College of Tea Science and Tea Culture, Zhejiang A & F University, 666 Wusu Street, Hangzhou 311300, China
| | - Yugu Jin
- College of Tea Science and Tea Culture, Zhejiang A & F University, 666 Wusu Street, Hangzhou 311300, China
| | - Zhe Gu
- College of Tea Science and Tea Culture, Zhejiang A & F University, 666 Wusu Street, Hangzhou 311300, China
| | - Ran Zhang
- College of Tea Science and Tea Culture, Zhejiang A & F University, 666 Wusu Street, Hangzhou 311300, China
| | - Zhucheng Su
- College of Tea Science and Tea Culture, Zhejiang A & F University, 666 Wusu Street, Hangzhou 311300, China
| | - Sitong Liu
- Hangzhou Tea Research Institute, CHINA COOP, Hangzhou 310016, China
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3
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Duan J, Xia S, Sang X, Chen Y, Wei H, Nie J, Xu G, Yuan Y, Niu W. A colorimetric sensor for rapid discrimination of tea polyphenols and tea authentication based on Rh-decorated Pd nanocubes with high peroxidase-like activity. Talanta 2024; 276:126209. [PMID: 38728802 DOI: 10.1016/j.talanta.2024.126209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 04/24/2024] [Accepted: 05/03/2024] [Indexed: 05/12/2024]
Abstract
The rapid development of nanozymes has offered substantial opportunities for the fields of biomedicine, chemical sensing, and food safety. Among these applications, multichannel sensors, with the capability of simultaneously detecting multiple target analytes, hold promise for the practical application of nanozymes in chemical sensing with high detection efficiency. In this study, Rh-decorated Pd nanocubes (Pd-Rh nanocubes) with significantly enhanced peroxidase-like activity are synthesized through the mediation of underpotential deposition (UPD) and subsequently employed to develop a multichannel colorimetric sensor for discriminating tea polyphenols (TPs) and tea authentication. Based on a single reactive unit of efficient catalytic oxidation of 3,3',5,5'-tetramethylbenzidine dihydrochloride (TMB), the nanozyme-based multichannel colorimetric sensor responds to each analyte in as short as 1 min. With the aid of principal component analysis (PCA) and hierarchical cluster analysis (HCA), various TPs and types of tea can be accurately identified. This work not only provides a new type of simply structured and highly active nanozymes but also develops a concise and rapid multichannel sensor for practical application in tea authentication and quality inspection.
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Affiliation(s)
- Jin Duan
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin, 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, PR China
| | - Shiyu Xia
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin, 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, PR China
| | - Xueqing Sang
- Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi, 541006, PR China
| | - Yuxin Chen
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin, 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, PR China
| | - Haili Wei
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin, 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, PR China
| | - Jinfang Nie
- Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi, 541006, PR China
| | - Guobao Xu
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin, 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, PR China
| | - Yali Yuan
- Guangxi Key Laboratory of Electrochemical and Magnetochemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi, 541006, PR China
| | - Wenxin Niu
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin, 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui, 230026, PR China.
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4
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Li Y, Zhao W, Qian M, Wen Z, Bai W, Zeng X, Wang H, Xian Y, Dong H. Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review. Food Chem 2024; 442:138531. [PMID: 38271910 DOI: 10.1016/j.foodchem.2024.138531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/05/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024]
Abstract
The consumption of tangerine peel (Citri reticulatae pericarpium, CRP) has been steadily increasing worldwide due to its proven health benefits and sensory characteristics. However, the price of CRP varies widely based on its origin, variety, and aging time, which has led many manufacturers to offer inferior products by exploiting the sensory similarity of CRP, seriously undermining consumers' interests. Therefore, it is essential to identify the authenticity of the CRP. In this study, the research progress on the authenticity of CRP from different origins, years and varieties over the past 10 years and the application and prospects of the main technologies and techniques were reviewed. The advantages and disadvantages of the commonly used methods were also summarized and compared. Mass spectrometry-based and spectroscopy-based techniques are the most commonly used methods for analyzing CRP authenticity. However, designing fast, non-destructive and green methods for identifying CRP authenticity would be the future trend.
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Affiliation(s)
- Yanxin Li
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Wenhong Zhao
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Min Qian
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Zhiyi Wen
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Hong Wang
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yanping Xian
- Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
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5
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Wu Y, Liu YL, Jia HP, Chen KH, Wu FF, Gao J, Hu Y, Chen Y, Huang C. Effect of in-situ biochemical modification on the synthesis, structure, and function of xanthan gum based bacterial cellulose generated from Tieguanyin oolong tea residue hydrolysate. Food Chem 2024; 432:137133. [PMID: 37633139 DOI: 10.1016/j.foodchem.2023.137133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 08/28/2023]
Abstract
The effect of in-situ biochemical modification on the synthesis, structure, and function of xanthan gum based bacterial cellulose generated from Tieguanyin oolong tea residue hydrolysate was evaluated for the first time. This modification could overcome the inhibitory effect of the hydrolysate and the bacterial cellulose yield with 0.6% xanthan gum addition increased by 260.8% compared with that without xanthan gum addition. Bacterial cellulose and xanthan gum were combined by the in-situ modification and the alteration of fermentation medium rheological properties by xanthan gum addition might be beneficial for their combination. The average diameter of the bacterial cellulose microfibrils was increased by the modification, and it had a great influence on the crystalline structure of the bacterial cellulose. Additionally, both the water absorption and texture properties of the bacterial cellulose was strengthened by the modification. Overall, this modification showed great potential for efficient and effective xanthan gum based bacterial cellulose production.
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Affiliation(s)
- Yi Wu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Yang-Ling Liu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Huai-Peng Jia
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Kang-Hui Chen
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Fang-Fang Wu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Jing Gao
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yong Hu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yun Chen
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
| | - Chao Huang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
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6
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Yang W, Zhang X, Zhang J, Wang G, Liang H, Zhang X, Chingin K, Chen H. Determination of C═C Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:845-856. [PMID: 38131280 DOI: 10.1021/acs.jafc.3c05585] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
The positions of C═C bonds in unsaturated fatty acids (FAs) are one of the main factors determining the quality of food flavor. Herein, we developed an approach for the determination of C═C bonds of FAs by online epoxidation reaction with water dimer radical cations. The limit of detection for octenoic acid isomers was ∼9 μg/L. The positions of C═C bonds in trans-2/3-hexenoic acid, trans-2/3-octenoic acid, oleic acid, linoleic acid, and linolenic acid in black tea or olive oil samples were directly determined by the established method. These results indicate that the established method allows the rapid determination of unsaturated FAs in black tea and olive oil. The advantages of this approach include the analysis speed (∼1 min per sample), simple device, and no need for complex pretreatment. This study not only provides a strategy for the determination of C═C positions but also offers new possibilities for applications in the field of food chemistry.
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Affiliation(s)
- Wenwen Yang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Xiaoping Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Jun Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Guoshuan Wang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Hailong Liang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Xinglei Zhang
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
| | - Konstantin Chingin
- School of Pharmacy, Jiangxi University of Chinese Medicine, 1688 Meiling Avenue, Nanchang 330004, China
| | - Huanwen Chen
- Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, 418 Guanglan Avenue, Nanchang 330013, China
- School of Pharmacy, Jiangxi University of Chinese Medicine, 1688 Meiling Avenue, Nanchang 330004, China
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7
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Zhong D, Kang L, Liu J, Li X, Zhou L, Huang L, Qiu Z. Development of sequential online extraction electrospray ionization mass spectrometry for accurate authentication of highly-similar Atractylodis Macrocephalae. Food Res Int 2024; 175:113681. [PMID: 38129026 DOI: 10.1016/j.foodres.2023.113681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
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.
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Affiliation(s)
- Dacai Zhong
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China; Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, College of Chemistry, Biology and Material Sciences, East China Institute of Technology, Nanchang 330013, PR China
| | - Liping Kang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China
| | - Juan Liu
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China
| | - Xiang Li
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China
| | - Li Zhou
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China
| | - Luqi Huang
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China.
| | - Zidong Qiu
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, National Resource Centre for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, PR China.
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Pan W, Liu W, Huang X. Rapid identification of the geographical origin of Baimudan tea using a Multi-AdaBoost model integrated with Raman Spectroscopy. Curr Res Food Sci 2023; 8:100654. [PMID: 38173821 PMCID: PMC10762344 DOI: 10.1016/j.crfs.2023.100654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024] Open
Abstract
The potential of Multi-AdaBoost in spectral analysis is substantial, particularly when combined with weak classifiers and trained to develop into a robust classifier. Given the variable quality of Baimudan tea sourced from diverse regions, the novel application of Raman spectroscopy in conjunction with the Multi-AdaBoost model to analyze the geographic origin of Baimudan tea was introduced. Initially, Raman spectra of Baimudan tea from four distinct origins in Fujian province were gathered, namely Fuan (FA), Fuding (FD), Zhenghe (ZH), and Songxi (SX). Decision Tree (DT) and Support Vector Machine (SVM) models were employed as fitting classifiers to construct the Multi-AdaBoost-DT and Multi-AdaBoost-SVM models. The results demonstrated that the Multi-AdaBoost-DT model exhibited significantly improved recognition rates for FA, FD, ZH, and SX origin compared to the DT model, with the average recognition rate increasing from 86.46% to 91.67%. In contrast, the recognition rates for FA and SX origin in the Multi-AdaBoost-SVM model remained unchanged, attributed to the model having reached a local optimum. The recognition rates of FD origin increased from 91.67% to 95.83%, a significant improvement, while those of ZH origin escalated from 83.33% to 87.50%. The average recognition rate increased from 92.71% to 94.79%. Additionally, Multi-AdaBoost-SVM and Multi-AdaBoost-DT enhanced the sensitivity and specificity of the discrimination outcomes. These results corroborated the effectiveness of the proposed Multi-AdaBoost-SVM model in identifying the geographical origin of Baimudan tea. Moreover, the Multi-AdaBoost model demonstrates potential in elevating the discrimination accuracy of weak classifiers, which bodes well for its application in food authentication and quality control.
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Affiliation(s)
- Wei Pan
- Fujian Key Laboratory of Agro-products Quality & Safety, Institute of Agricultural Quality Standards and Testing Technology, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, People's Republic of China
| | - Wenjing Liu
- Fujian Key Laboratory of Agro-products Quality & Safety, Institute of Agricultural Quality Standards and Testing Technology, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, People's Republic of China
| | - Xiujuan Huang
- Fujian Saifu Food Inspection Institute Co. Ltd., Fuzhou, 350003, People's Republic of China
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9
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Liu H, Wu Y, Zhao Z, Liu Z, Liu R, Pang Y, Yang C, Zhang Y, Nie J. Varietal Authenticity Assessment of QTMJ Tea Using Non-Targeted Metabolomics and Multi-Elemental Analysis with Chemometrics. Foods 2023; 12:4114. [PMID: 38002172 PMCID: PMC10670169 DOI: 10.3390/foods12224114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
In this paper, a combination of non-targeted metabolomics and multi-element analysis was used to investigate the impact of five different cultivars on the sensory quality of QTMJ tea and identify candidate markers for varietal authenticity assessment. With chemometric analysis, a total of 54 differential metabolites were screened, with the abundances significantly varied in the tea cultivars. By contrast, the QTMJ tea from the Yaoshan Xiulv (XL) monovariety presents a much better sensory quality as result of the relatively more abundant anthocyanin glycosides and the lower levels of 2'-o-methyladenosine, denudatine, kynurenic acid and L-pipecolic acid. In addition, multi-elemental analysis found 14 significantly differential elements among the cultivars (VIP > 1 and p < 0.05). The differences and correlations of metabolites and elemental signatures of QTMJ tea between five cultivars were discussed using a Pearson correlation analysis. Element characteristics can be used as the best discriminant index for different cultivars of QTMJT, with a predictive accuracy of 100%.
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Affiliation(s)
- Huahong Liu
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Yuxin Wu
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Ziwei Zhao
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Zhi Liu
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi 417000, China
| | - Renjun Liu
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Yuelan Pang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
| | - Chun Yang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
| | - Yun Zhang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Jinfang Nie
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
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10
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Zhu H, Zhu D, Sun J. Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food. Front Nutr 2023; 10:1247695. [PMID: 37727631 PMCID: PMC10506265 DOI: 10.3389/fnut.2023.1247695] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 08/21/2023] [Indexed: 09/21/2023] Open
Abstract
Geographical indications (GI) are used to protect the brand value of agricultural products, foodstuffs, and wine and promote the sustainable development of the agricultural and food industries. Despite the necessity for the traceability and recognition of GI product characteristics, no rapid, non-destructive approaches currently exist to identify, classify, and predict these properties. The application of gas chromatography-ion mobility spectrometry (GC-IMS) has increased exponentially due to instrument robustness and simplicity. This paper provided a detailed overview of recent GC-IMS applications in China for the quality evaluation of GI products and food, including agricultural products, as well as traditional Chinese food and liquor. The general workflow of GC-IMS coupled with chemometric analysis is presented, including sample collection, model construction and interpretation, and data acquisition, processing, and fusion. Several conclusions are drawn to increase partial least squares-discriminant analysis (PLS-DA) model precision, a chemometric technique frequently combined with GC-IMS.
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Affiliation(s)
| | | | - Junmao Sun
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
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11
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Wang Z, Jiang C, Jin Y, Yang J, Zhao Y, Huang L, Yuan Y. Cationic Conjugated Polymer Fluorescence Resonance Energy Transfer for DNA Methylation Assessment to Discriminate the Geographical Origins of Lonicerae japonicae flos. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12346-12356. [PMID: 37539957 DOI: 10.1021/acs.jafc.3c02646] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/05/2023]
Abstract
The flavor and taste of Lonicerae japonicae flos (LJF) products are heavily influenced by geographical origin. Tracing the geographical origin is an important aspect of LJF quality assessment. Here, DNA methylation analysis coupled with chemometrics revealed that, in 10 CpG islands upstream of genes in the chlorogenic acid and iridoid biosynthetic pathways, DNA methylation differences appear close association with LJF geographical origin. DNA methylation status in these CpG islands was determined using the cationic conjugated polymer fluorescence resonance energy transfer method. As a result, LJFs from 39 geographical origins were classified into four groups corresponding to Northern China, Central Plain of China, Southeast China, and Western China, according to cluster analysis and principal component analysis. Our findings contribute to an understanding of the modulation of LJF taste and can assist in understanding how DNA methylation in LJF varies with geographical origin.
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Affiliation(s)
- Zhengpeng Wang
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
- School of Pharmacy, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Chao Jiang
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
| | - Yan Jin
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
| | - Jian Yang
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
| | - Yuyang Zhao
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
| | - Yuan Yuan
- National Resource Center for Chinese Materia Medica, Chinese Academy of Chinese Medical Sciences (CACMS), Beijing 100700, People's Republic of China
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12
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Lu Y, Hou R, Shao S, Li J, Yu N, Nie X, Meng X. In-depth potential mechanism of combined demulsification pretreatments (isopropanol ultrasonic pretreatments and Ca 2+ flow additions) during aqueous enzymatic extractions of Camellia oils. Food Chem 2023; 414:135681. [PMID: 36827778 DOI: 10.1016/j.foodchem.2023.135681] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023]
Abstract
Emulsification is the practical limitation of aqueous enzymatic extractions of Camellia oils. This study aimed to investigate the influence and demulsification mechanisms of isopropanol ultrasonic pretreatments and Ca2+ additions on aqueous enzymatic extractions of Camellia oils. Combining isopropanol ultrasonic pretreatments with Ca2+ flow additions obtained the highest free oil recovery (78.03 %) and lowest emulsion content (1.5 %). Results indicated that the superior demulsification performance originated from the decrease in emulsion stabilities and formations. First, demulsification pretreatments reduced the oil (14.69 %) and solid (13.21 %) fractions in emulsions to decrease the stability of as-formed emulsions. Meanwhile, isopropanol ultrasonic pretreatments extracted tea saponins (0.38 mg/mL) and polysaccharides (0.23 mg/mL), while Ca2+ combined with protein isolates (5.82 mg/mL), tea saponins (7.48 mg/mL) and polysaccharides (0.78 mg/mL) to form precipitates and reduce emulsion formation. This work could promote the practical application of aqueous enzymatic extractions of Camellia oils and enlighten the rise of advanced demulsification pretreatments.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Rongrong Hou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Jialing Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
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13
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Jin G, Zhu Y, Cui C, Yang C, Hu S, Cai H, Ning J, Wei C, Li A, Hou R. Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC-MS chemical fingerprints, data fusion and chemometrics. Food Chem 2023; 425:136538. [PMID: 37300997 DOI: 10.1016/j.foodchem.2023.136538] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 05/17/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
The narrow geographical traceability of green tea is both important and challenging. This study aimed to establish multi-technology metabolomic and chemometric approaches to finely discriminate the geographic origins of green teas. Taiping Houkui green tea samples were analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and 1H NMR of polar (D2O) and non-polar (CDCl3). Common dimension, low-level and mid-level data fusion approaches were tested to verify if the combination of several analytical sources can improve the classification ability of samples from different origins. In assessments of tea from six origins, the single instrument data test set results in 40.00% to 80.00% accuracy. Data fusion improved single-instrument performance classification with mid-level data fusion to obtain 93.33% accuracy in the test set. These results provide comprehensive metabolomic insights into the origin of TPHK fingerprinting and open up new metabolomic approaches for quality control in the tea industry.
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Affiliation(s)
- Ge Jin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Yuanyuan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chuanjian Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Shaode Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Aoxia Li
- Anhui Lanxiang Houkui Tea Co., Ltd., Huangshan, Anhui 245703, China
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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14
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Machine learning applications for identify the geographical origin, variety and processing of black tea using 1H NMR chemical fingerprinting. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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15
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Reyrolle M, Bareille G, Epova EN, Barre J, Bérail S, Pigot T, Desauziers V, Gautier L, Le Bechec M. Authenticating teas using multielement signatures, strontium isotope ratios, and volatile compound profiling. Food Chem 2023; 423:136271. [PMID: 37167668 DOI: 10.1016/j.foodchem.2023.136271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 04/17/2023] [Accepted: 04/27/2023] [Indexed: 05/13/2023]
Abstract
High value food products are subject to adulterations and frauds. This study aimed to combine, in our knowledge for the first time, inorganic chemical tracers (multi-elements and Sr isotopy) with volatile organic compound (VOCs) to discriminate the geographic origin, the varieties and transformation processes to authenticate 26 tea samples. By measuring Sr isotope ratio using the multi-collector inductively coupled plasma mass spectrometry (MC-ICP-MS), 6 out of 11 regions were successfully discriminated. The combination with the ICP-MS inorganic pattern allowed to discriminate 4 more regions with a significance level of 0.05. VOCs fingerprints, obtained with selected ion flow tube mass spectrometer (SIFT-MS), were not correlated with origin but with the cultivar and transformation processes. Green, oolong, and dark teas were clearly differentiated, with hexanal and hexanol contributing to the discrimination of oxidation levels. With this multi-instrumental approach, it is possible to certify the geographical origin and the tea conformity.
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Affiliation(s)
- Marine Reyrolle
- Universite de Pau et des Pays de l'Adour, E2S UPPA, CNRS, IMT Mines Ales, IPREM, Pau, France; Institut des sciences analytiques et de Physicochimie pour l'environnement et les Matériaux, UMR5254, Hélioparc, 2 avenue du Président Angot, 64053, Pau cedex 9, France
| | - Gilles Bareille
- Universite de Pau et des Pays de l'Adour, E2S UPPA, CNRS, IMT Mines Ales, IPREM, Pau, France; Institut des sciences analytiques et de Physicochimie pour l'environnement et les Matériaux, UMR5254, Hélioparc, 2 avenue du Président Angot, 64053, Pau cedex 9, France
| | - Ekaterina N Epova
- Advanced Isotopic Analysis (A.I.A.), Hélioparc, 2 avenue du Président Angot, 64000, Pau, France
| | - Julien Barre
- Advanced Isotopic Analysis (A.I.A.), Hélioparc, 2 avenue du Président Angot, 64000, Pau, France
| | - Sylvain Bérail
- Advanced Isotopic Analysis (A.I.A.), Hélioparc, 2 avenue du Président Angot, 64000, Pau, France
| | - Thierry Pigot
- Universite de Pau et des Pays de l'Adour, E2S UPPA, CNRS, IMT Mines Ales, IPREM, Pau, France; Institut des sciences analytiques et de Physicochimie pour l'environnement et les Matériaux, UMR5254, Hélioparc, 2 avenue du Président Angot, 64053, Pau cedex 9, France
| | - Valerie Desauziers
- Universite de Pau et des Pays de l'Adour, E2S UPPA, CNRS, IMT Mines Ales, IPREM, Pau, France; Institut des sciences analytiques et de Physicochimie pour l'environnement et les Matériaux, UMR5254, Hélioparc, 2 avenue du Président Angot, 64053, Pau cedex 9, France
| | - Lydia Gautier
- T Edition, 63 rue Vercingétorix, 75014 Paris, France
| | - Mickael Le Bechec
- Universite de Pau et des Pays de l'Adour, E2S UPPA, CNRS, IMT Mines Ales, IPREM, Pau, France; Institut des sciences analytiques et de Physicochimie pour l'environnement et les Matériaux, UMR5254, Hélioparc, 2 avenue du Président Angot, 64053, Pau cedex 9, France.
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16
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Silva Fernandes J, de Sousa Fernandes DD, Pistonesi MF, Gonçalves Dias Diniz PH. Tea authentication and determination of chemical constituents using digital image-based fingerprint signatures and chemometrics. Food Chem 2023; 421:136164. [PMID: 37099954 DOI: 10.1016/j.foodchem.2023.136164] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 03/29/2023] [Accepted: 04/11/2023] [Indexed: 04/28/2023]
Abstract
Tea (Camellia sinensis) fraud has been frequently identified and involves tampering with the labelling of inferior products or without geographical origin certification and even mixing them with superior quality teas to mask an adulteration. Consequently, economic losses and health damage to consumers are observed. Thus, a Chemometrics-assisted Color Histogram-based Analytical System (CACHAS) was employed a simple, cost-effective, reliable, and green analytical tool to screen the quality of teas. Data-Driven Soft Independent Modeling of Class Analogy was used to authenticate their geographical origin and category simultaneously, recognizing correctly all Argentinean and Sri Lankan black teas and Argentinean green teas. For the determination of moisture, total polyphenols, and caffeine, Partial Least Squares obtained satisfactory predictive abilities, with values of root mean squared error of prediction (RMSEP) of 0.50, 0.788, and 0.25 mg kg-1, rpred of 0.81, 0.902, and 0.81, and relative error of prediction (REP) of 6.38, 9.031, and 14.58%., respectively. CACHAS proved to be a good alternative tool for environmentally-friendly non-destructive chemical analysis.
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Affiliation(s)
- Jéssica Silva Fernandes
- Programa de Pós-Graduação em Química Pura e Aplicada, Universidade Federal do Oeste da Bahia, CEP 47810-059, Barreiras Bahia, Brasil
| | - David Douglas de Sousa Fernandes
- Departamento de Química, Centro de Ciências Exatas e da Natureza, Universidade Federal da Paraíba, CEP 58051-970 João Pessoa, Paraíba, Brasil
| | - Marcelo Fabián Pistonesi
- Universidad Nacional del Sur, INQUISUR, Departamento de Química, Zip Code 8000, Bahía Blanca, Buenos Aires, Argentina
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17
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Nhu-Trang TT, Nguyen QD, Cong-Hau N, Anh-Dao LT, Behra P. Characteristics and Relationships between Total Polyphenol and Flavonoid Contents, Antioxidant Capacities, and the Content of Caffeine, Gallic Acid, and Major Catechins in Wild/Ancient and Cultivated Teas in Vietnam. Molecules 2023; 28:molecules28083470. [PMID: 37110703 PMCID: PMC10142074 DOI: 10.3390/molecules28083470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/10/2023] [Accepted: 03/11/2023] [Indexed: 04/29/2023] Open
Abstract
Vietnam has diverse and long-established tea plantations but scientific data on the characteristics of Vietnamese teas are still limited. Chemical and biological properties including total polyphenol and flavonoid contents (TPCs and TFCs), antioxidant activities (DPPH, ABTS, FRAP, and CUPRAC), as well as the contents of caffeine, gallic acid, and major catechins, were evaluated for 28 Vietnamese teas from North and South Vietnam. Higher values of TPCs and TFCs were found for green (non-oxidised) and raw Pu'erh (low-oxidised) teas from wild/ancient tea trees in North Vietnam and green teas from cultivated trees in South Vietnam, as compared to oolong teas (partly oxidised) from South Vietnam and black teas (fully oxidised) from North Vietnam. The caffeine, gallic acid, and major catechin contents depended on the processing, geographical origin, and the tea variety. Several good Pearson's correlations were found (r2 > 0.9) between TPCs, TFCs, the four antioxidant capacities, and the content of major catechins such as (-)-epicatechin-3-gallate and (-)-epigallocatechin-3-gallate. Results from principal component analysis showed good discriminations with cumulative variances of the first two principal components varying from 85.3% to 93.7% among non-/low-oxidised and partly/fully oxidised teas, and with respect to the tea origin.
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Affiliation(s)
- Tran-Thi Nhu-Trang
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Quoc-Duy Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Nguyen Cong-Hau
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Le-Thi Anh-Dao
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Philippe Behra
- Laboratoire de Chimie Agro-Industrielle (LCA), Université de Toulouse, INRAE, Toulouse 31400, France
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18
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Peng Y, Zheng C, Guo S, Gao F, Wang X, Du Z, Gao F, Su F, Zhang W, Yu X, Liu G, Liu B, Wu C, Sun Y, Yang Z, Hao Z, Yu X. Metabolomics integrated with machine learning to discriminate the geographic origin of Rougui Wuyi rock tea. NPJ Sci Food 2023; 7:7. [PMID: 36928372 PMCID: PMC10020150 DOI: 10.1038/s41538-023-00187-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 03/03/2023] [Indexed: 03/18/2023] Open
Abstract
The geographic origin of agri-food products contributes greatly to their quality and market value. Here, we developed a robust method combining metabolomics and machine learning (ML) to authenticate the geographic origin of Wuyi rock tea, a premium oolong tea. The volatiles of 333 tea samples (174 from the core region and 159 from the non-core region) were profiled using gas chromatography time-of-flight mass spectrometry and a series of ML algorithms were tested. Wuyi rock tea from the two regions featured distinct aroma profiles. Multilayer Perceptron achieved the best performance with an average accuracy of 92.7% on the training data using 176 volatile features. The model was benchmarked with two independent test sets, showing over 90% accuracy. Gradient Boosting algorithm yielded the best accuracy (89.6%) when using only 30 volatile features. The proposed methodology holds great promise for its broader applications in identifying the geographic origins of other valuable agri-food products.
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Affiliation(s)
- Yifei Peng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.,FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Chao Zheng
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Shuang Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.,FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Fuquan Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.,FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Xiaxia Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Zhenghua Du
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Feng Gao
- Fujian Farming Technology Extension Center, Fuzhou, 350003, China
| | - Feng Su
- Fujian Farming Technology Extension Center, Fuzhou, 350003, China
| | - Wenjing Zhang
- Fujian Farming Technology Extension Center, Fuzhou, 350003, China
| | - Xueling Yu
- Fujian Farming Technology Extension Center, Fuzhou, 350003, China
| | - Guoying Liu
- Wuyishan Institute of Agricultural Sciences, Wuyishan, 354300, China
| | - Baoshun Liu
- Wuyishan Tea Bureau, Wuyishan, 354300, China
| | - Chengjian Wu
- Fujian Vocational College of Agriculture, Fuzhou, 350119, China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Zhenbiao Yang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Zhilong Hao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Xiaomin Yu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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19
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Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements. Food Res Int 2023; 165:112522. [PMID: 36869522 DOI: 10.1016/j.foodres.2023.112522] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 01/15/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
Oolong tea is one of the most popular tea beverages in China. Tea cultivars, processing technology and origin of production affect the quality and price of oolong teas. To investigate the differences in Huangguanyin oolong tea from different production regions, the chemical components, mineral elements and rare earth elements of Huangguanyin oolong tea produced in Yunxiao (YX) and Wuyishan (WY) were analyzed by using spectrophotometry methods, targeted metabolomics and inductive plasma coupled mass spectrometry (ICP-MS). The results of spectrophotometry methods revealed that there were significant differences in thearubigin, tea polyphenols and water extract between Huangguanyin oolong teas from different production regions. Targeted metabolomics identified a total of 31 chemical components in Huangguanyin oolong teas from the two production regions, of which 14 chemical components were significantly different and contributed to the regional differentiation of Huangguanyin oolong tea. Yunxiao Huangguanyin had relatively higher contents of (-)-Epigallocatechin-3-O-(3-O-methylgallate) (EGCG3″Me), ornithine (Orn) and histidine (His), while Wuyishan Huangguanyin had relatively higher contents of glutamic acid (Glu), γ-aminobutyric acid (GABA), β-aminobutyric acid (β-ABA) and other components. Moreover, ICP-MS identified a total of 15 mineral elements and 15 rare earth elements in Huangguanyin oolong tea from the two production regions, of which 15 elements were significantly different between YX and WY, and contributed to the regional differentiation of Huangguanyin oolong tea. K had a relatively higher content in Yunxiao Huangguanyin, while rare earth elements had relatively higher contents in Wuyishan Huangguanyin. The classification results by the production region showed that the discrimination rate of the support vector machine (SVM) model based on the 14 different chemical components reached 88.89%, while the SVM model based on the 15 elements reached 100%. Therefore, we used targeted metabolomics and ICP-MS techniques to screen and explore the chemical components, mineral elements and rare earth elements differences among two production regions, which indicated the feasibility of Huangguanyin oolong tea classification by production regions in the study. The results will provide some reference for the distinction between the two production regions of Huangguanyin oolong tea.
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20
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de Moura C, Kabbas Junior T, Mendanha Cruz T, Boscacci Marques M, Araújo Vieira do Carmo M, Turnes Pasini Deolindo C, Daguer H, Azevedo L, Xu YQ, Granato D. Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leaves. Food Res Int 2023; 164:112402. [PMID: 36737984 DOI: 10.1016/j.foodres.2022.112402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
Camellia sinensis var. assamica cv. Zijuan (purple tea) is known for its content of anthocyanins, flavan-3-ols, and bioactivities. This study aimed to verify the influence of solvent polarity, in a solid-liquid extraction, on the content of phenolic compounds and chlorophylls, instrumental color, and antioxidant activity. Different proportions of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used for extraction. The results showed that the hydroalcoholic extract (75 % ethanol + 25 % water) had the highest contents of total flavonoids, total anthocyanins, chlorophyll A, and total carotenoids, as well as presenting the highest color intensity, proportion of yellow pigments, and antioxidant activity (total reducing capacity and scavenging of the DPPH free radical). Twenty-two compounds were identified, with chlorogenic acid, hesperidin, (-)-epicatechin, (-)-epigallocatechin gallate, and isoquercitrin being the main phenolics. This phenolic-rich extract inhibited lipoperoxidation induced in egg yolk homogenate (IC50 = 455 mg/L), showed no hemolytic behavior when human erythrocytes were subjected to osmotic stress, and exerted in vitro cytotoxic effects against cancer and hybrid cells. The extract obtained with the mixture of non-toxic solvents presented critical bioactivities, as well as a comprehensive identification of phenolic compounds in the cultivar, and has potential to be used in technological applications.
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Affiliation(s)
- Cristiane de Moura
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Tufy Kabbas Junior
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil
| | | | - Carolina Turnes Pasini Deolindo
- Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, 88102-600 São José, SC, Brazil
| | - Heitor Daguer
- Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, 88102-600 São José, SC, Brazil
| | - Luciana Azevedo
- Nutrition Faculty, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Daniel Granato
- Bioactivity & Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
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21
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Misra S, Ikbal AMA, Bhattacharjee D, Hore M, Mishra S, Karmakar S, Ghosh A, Srinivas R, Das A, Agarwal S, Saha KD, Bhardwaj P, Ubhadia IB, Ghosh P, De S, Tiwari ON, Chattopadhyay D, Palit P. Validation of antioxidant, antiproliferative, and in vitro anti-rheumatoid arthritis activities of epigallo-catechin-rich bioactive fraction from Camellia sinensis var. assamica, Assam variety white tea, and its comparative evaluation with green tea fraction. J Food Biochem 2022; 46:e14487. [PMID: 36309930 DOI: 10.1111/jfbc.14487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 10/02/2022] [Accepted: 10/08/2022] [Indexed: 01/14/2023]
Abstract
The epigallocatechin-rich polyphenolic fraction of Assam variety white tea, traditionally used for the management of diverse inflammatory ailments and health drink, was investigated through eco-friendly green aqueous extraction, TLC, and HPLC characterization, phytochemical screening, in vitro DPPH assay, anti-proteinase, MTT assay on synovial fibroblast and colon cancer cells, apoptotic FACS analysis, cytokine ELISA, p-STAT3 western blotting, and in silico docking analysis. HPLC-TLC standardized white tea fraction (WT-F) rendered higher extractive-yield (21%, w/w), than green tea fraction(GT-F) (12%, w/w). WT-F containing flavonoids and non-hydrolysable polyphenols showed better antioxidant activity, rather than equivalent GT-F. WT-F demonstrated remarkable anti-rheumatoid-arthritis activity via killing of synovial fibroblast cells (66.1%), downregulation of TNF-α (93.33%), IL-6 (87.97%), and p-STAT3 inhibition (77.75%). Furthermore, WT-F demonstrated better anti-proliferative activity against colon cancer cells (HCT-116). Collectively, our study revealed that the white tea fraction has boundless potential as anti-rheumatoid arthritis and anti-proliferative agent coupled with apoptotic, antioxidant anti-proteinase, and anti-inflammatory properties. PRACTICAL APPLICATIONS: Our eco-friendly extracted bioactive aqueous fraction of white tea, characterized by TLC-HPLC study and phytochemical screening have demonstrated remarkable anti-rheumatoid arthritis property and anti-proliferative action on colon cancer cells including potential anti-oxidant, anti-inflammatory, and anti-proteinase efficacy. The test WT-F sample has shown impressive safety on normal mammalian cells. WT-F has demonstrated better efficacy against rheumatoid arthritis and cancer model compared to equivalent green tea fraction. Traditionally, it is extensively used for boosting immunity, and energy, with cosmetic, and agricultural applications by the native inhabitants. So, the aqueous fraction of WT is suggested to be used as a prophylactic nutraceutical supplement and or therapeutic agent in commercial polyherbal formulation to attenuate and management of auto-inflammatory rheumatoid arthritis and carcinogenesis of colon. It is additionally suggested to establish in vivo rheumatoid arthritis animal and clinical study to validate their pharmacokinetic stability and dose optimization coupled with anti-inflammatory, cytotoxicity, and anti-oxidant property.
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Affiliation(s)
- Sanchaita Misra
- Department of Clinical immunology and Rheumatology, Institute of Post-Graduate Medical Education & Research, Kolkata, India
| | - Abu Md Ashif Ikbal
- Department of Pharmaceutical Sciences, Drug Discovery Research Laboratory, Assam University, Silchar, India
| | - Dipanjan Bhattacharjee
- Department of Clinical immunology and Rheumatology, Institute of Post-Graduate Medical Education & Research, Kolkata, India
| | - Minakshi Hore
- Department of Pharmaceutical Sciences, Drug Discovery Research Laboratory, Assam University, Silchar, India
| | | | - Sankha Karmakar
- Department of Chemical Engineering, Indian Institute of Technology, Kharagpur, India
| | - Alakendu Ghosh
- Department of Clinical immunology and Rheumatology, Institute of Post-Graduate Medical Education & Research, Kolkata, India
| | | | - Abhik Das
- Department of Clinical immunology and Rheumatology, Institute of Post-Graduate Medical Education & Research, Kolkata, India
| | | | | | - Prashant Bhardwaj
- ICMR-Virus Unit (Presently ICMR-National Institute of Cholera & Enteric Diseases), Kolkata, India
| | - Ishvarlal Bhudarbhai Ubhadia
- Department of Clinical immunology and Rheumatology, Institute of Post-Graduate Medical Education & Research, Kolkata, India.,Rosekandi Tea Estate, Grant Pt I, Assam, India
| | - Parasar Ghosh
- Department of Clinical immunology and Rheumatology, Institute of Post-Graduate Medical Education & Research, Kolkata, India
| | - Sirshendu De
- Department of Chemical Engineering, Indian Institute of Technology, Kharagpur, India
| | - Onkar Nath Tiwari
- Department of Computer Science and Engineering, National Institute of Technology, Agartala, India
| | - Debprasad Chattopadhyay
- ICMR-National Institute of Traditional Medicine, Belagavi, India.,Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR-Indian Agricultural Research Institute (IARI), New Delhi, India.,NSHM Knowledge Campus, Kolkata, India
| | - Partha Palit
- Department of Pharmaceutical Sciences, Drug Discovery Research Laboratory, Assam University, Silchar, India
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22
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Yang Q, Tian S, Xu H. Identification of the geographic origin of peaches by VIS-NIR spectroscopy, fluorescence spectroscopy and image processing technology. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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23
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Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04174-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Mazarakioti EC, Zotos A, Thomatou AA, Kontogeorgos A, Patakas A, Ladavos A. Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products' and Foods' Origin. Foods 2022; 11:foods11223705. [PMID: 36429296 PMCID: PMC9689705 DOI: 10.3390/foods11223705] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Fraudulent practices are the first and foremost concern of food industry, with significant consequences in economy and human's health. The increasing demand for food has led to food fraud by replacing, mixing, blending, and mislabeling products attempting to increase the profits of producers and companies. Consequently, there was the rise of a multidisciplinary field which encompasses a large number of analytical techniques aiming to trace and authenticate the origins of agricultural products, food and beverages. Among the analytical strategies have been developed for the authentication of geographical origin of foodstuff, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) increasingly dominates the field as a robust, accurate, and highly sensitive technique for determining the inorganic elements in food substances. Inorganic elements are well known for evaluating the nutritional composition of food products while it has been shown that they are considered as possible tracers for authenticating the geographical origin. This is based on the fact that the inorganic component of identical food type originating from different territories varies due to the diversity of matrix composition. The present systematic literature review focusing on gathering the research has been done up-to-date on authenticating the geographical origin of agricultural products and foods by utilizing the ICP-MS technique. The first part of the article is a tutorial about food safety/control and the fundaments of ICP-MS technique, while in the second part the total research review is discussed.
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Affiliation(s)
- Eleni C. Mazarakioti
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
| | - Anastasios Zotos
- Department of Sustainable Agriculture, University of Patras, 30100 Agrinio, Greece
| | - Anna-Akrivi Thomatou
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece
- Correspondence: (E.C.M.); (A.L.); Tel.: +30-26410-74126 (A.L.)
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25
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Zhang X, Jia W, Tang X, Shan Q, Chen Q, Cheng C, Shao J, Ling Y, Hei D. Geographical Discrimination of Pu-Erh Tea by the Determination of Elements by Low-Power Total Reflection X-Ray Fluorescence (TXRF) and Caffeine and Polyphenols by Spectrophotometry. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2093891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Xinlei Zhang
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Wenbao Jia
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Xinru Tang
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Qing Shan
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Qiyan Chen
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Can Cheng
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
| | - Jinfa Shao
- Key Laboratory of Ray Beam Technology of Ministry of Education, College of Nuclear Science and Technology, Beijing Normal University, Beijing, China
| | - Yongsheng Ling
- Department of Nuclear Science and Technology, College of Material Science and Engineering, Nanjing University of Aeronautics and Astronautics, Nanjing, China
- Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Suzhou, China
| | - Daqian Hei
- School of Nuclear Science and Technology, Lanzhou University, Lanzhou, China
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