Application of Molecular spectroscopy and chemometrics for authentication and quality control of tea (Camellia sinensis L.): a review
Keywords:
tea, chemometrics, molecular spectroscopy, quality control, authentication analysis.
Abstract
Tea, derived from Camellia sinensis L., is considered as the most popular beverages in the world. The quality of teas may vary depending on harvesting location and geographical origins, thus the traceability of teas according to their origins is very essential to assure tea’s quality. Due to economic reasons, high quality tea products may be added with foreign materials or adulterated with low quality ones, as a consequence, some analytical methods have been proposed and developed to quality control of tea. During the recent years, the application of molecular spectroscopic techniques (UV-Vis, Fluorescence, Near Infrared, Mid Infrared, Raman) in combination with multivariate data analysis has emerged as rapid and reliable analytical tool in the quality control of food, including food authentication. The objective of this review is to update the application of molecular spectroscopy (UV-Vis, fluorescence, infrared and Raman) for the quality control and authentication of tea products either geographical origins issue or detection of potential adulterants. The variables obtained during molecular spectral measurement involve hundreds or thousands of data, which make data analysis rather complex. Fortunately, the specific chemometrics tools can solve the problems arising from big data coming from analyte signals, spectral interferences and overlapping peaks. This review paper provides an overview of the recently developed approaches and latest research carried out in molecular spectroscopic techniques in combination with chemometrics for the quality control and for authentication of teas
References
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Huang, J., Ren, G., Sun, Y., Jin, S., Li, L., Wang, Y., … Zhang, Z. (2020). Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics. Food Science and Nutrition, 8(4), 2015–2024. https://doi.org/10.1002/fsn3.1489
Inarejos-García, A. M., Helbig, I., Klette, P., Weber, S., Maeder, J., & Morlock, G. E. (2021). Authentication of Commercial Powdered Tea Extracts ( Camellia sinensis L.) by Gas Chromatography . ACS Food Science & Technology, 1(4), 596–604. https://doi.org/10.1021/acsfoodscitech.1c00003
Jollife, I. T., & Cadima, J. (2016). Principal component analysis: A review and recent developments. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, 374(2065). https://doi.org/10.1098/rsta.2015.0202
Li, X. L., Sun, C. J., Luo, L. Bin, & He, Y. (2015). Nondestructive detection of lead chrome green in tea by Raman spectroscopy. Scientific Reports, 5, 1–9. https://doi.org/10.1038/srep15729
Lin, X., & Sun, D. W. (2020). Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses. Trends in Food Science and Technology, 104(February), 163–176. https://doi.org/10.1016/j.tifs.2020.06.009
Navratilova, K., Hrbek, V., Kratky, F., Hurkova, K., Tomaniova, M., Pulkrabova, J., & Hajslova, J. (2019). Green tea: Authentication of geographic origin based on UHPLC-HRMS fingerprints. Journal of Food Composition and Analysis, 78(February), 121–128. https://doi.org/10.1016/j.jfca.2019.02.004
Olivieri, A. C. (2018). Chemometrics and Multivariate Calibration. Introduction to Multivariate Calibration, 1–17. https://doi.org/10.1007/978-3-319-97097-4_1
Pons, J., Bedmar, À., Núñez, N., Saurina, J., & Núñez, O. (2021). Tea and chicory extract characterization, classification and authentication by non-targeted HPLC-UV-FLD fingerprinting and chemometrics. Foods, 10(12). https://doi.org/10.3390/foods10122935
Rohman, A., bin Che Man, Y., Ismail, A., & Hashim, P. (2017). International Journal of Food Properties FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil FTIR spectroscopy coupled with chemometrics of multivariate calibration. https://doi.org/10.1080/10942912.2017.1336718
Rohman, A., Ghazali, M. A. B., Windarsih, A., Irnawati, Riyanto, S., Yusof, F. M., & Mustafa, S. (2020). Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for. Molecules, 25(5485), 1–28.
Rohman, A., Nugroho, A., Lukitaningsih, E., & Sudjadi. (2014). Application of vibrational spectroscopy in combination with chemometrics techniques for authentication of herbal medicine. Applied Spectroscopy Reviews, 49(8), 603–613. https://doi.org/10.1080/05704928.2014.882347
Shuai, M., Peng, C., Niu, H., Shao, D., Hou, R., & Cai, H. (2022). Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review. Food Chemistry, 374(April 2021), 131713. https://doi.org/10.1016/j.foodchem.2021.131713
Suhandy, D., & Yulia, M. (2021). Authentication of Java Preanger steamed green tea by using ultraviolet spectroscopy and discriminant analysis method. Journal of Engineering Science and Technology, 16(6), 4650–4665.
Tran, T. H., Tran, Q. T., Ta, T. T., & Le, S. H. (2021). Geographical origin identification of teas using UV-VIS spectroscopy. E3S Web of Conferences, 265. https://doi.org/10.1051/e3sconf/202126505013
Wang, J., Wang, Y., Cheng, J., Wang, J., Sun, X., Sun, S., & Zhang, Z. (2018). Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy. Lwt, 96(September 2017), 90–97. https://doi.org/10.1016/j.lwt.2018.05.012
Yang, J., Wang, J., Lu, G., Fei, S., Yan, T., Zhang, C., … Tang, X. (2021). TeaNet: Deep learning on Near-Infrared Spectroscopy (NIR) data for the assurance of tea quality. Computers and Electronics in Agriculture, 190(August), 106431. https://doi.org/10.1016/j.compag.2021.106431
Yuan, Y., Jiang, J., Yang, Z., Li, H., & Qiu, B. (2022). Excitation-emission matrix fluorescence spectroscopy coupled with chemometric methods for characterization and authentication of Anhua brick tea. Journal of Food Composition and Analysis, 109(February), 104501. https://doi.org/10.1016/j.jfca.2022.104501
Zaukuu, J. L. Z., Benes, E., Bázár, G., Kovács, Z., & Fodor, M. (2022). Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview. Processes, 10(2), 1–42. https://doi.org/10.3390/pr10020214
Zhang, S., Zuo, Y., Wu, Q., Wang, J., Ban, L., Yang, H., & Bai, Z. (2021). Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production. Journal of Analytical Methods in Chemistry, 2021. https://doi.org/10.1155/2021/9563162
Zhang, Y., Gao, W., Cui, C., Zhang, Z., He, L., Zheng, J., & Hou, R. (2020). Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids. Food Chemistry, 308(June 2019), 125648. https://doi.org/10.1016/j.foodchem.2019.125648
Amsaraj, R., & Mutturi, S. (2021). Real-coded GA coupled to PLS for rapid detection and quantification of tartrazine in tea using FT-IR spectroscopy. Lwt, 139(November 2020), 110583. https://doi.org/10.1016/j.lwt.2020.110583
Arifah, M. F., Hastuti, A. A. M. B., & Rohman, A. (2022). Utilization of UV-visible and FTIR spectroscopy coupled with chemometrics for differentiation of Indonesian tea: an exploratory study. Indonesian Journal of Pharmacy, 33(2), 200–207. https://doi.org/10.22146/ijp.3795
Bai, X., Zhang, L., Kang, C., Quan, B., Zheng, Y., Zhang, X., … Wang, M. (2022). Near-infrared spectroscopy and machine learning-based technique to predict quality-related parameters in instant tea. Scientific Reports, 12(1), 1–8. https://doi.org/10.1038/s41598-022-07652-z
Barbin, D. F., Felicio, A. L. de S. M., Sun, D. W., Nixdorf, S. L., & Hirooka, E. Y. (2014). Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview. Food Research International, 61, 23–32. https://doi.org/10.1016/j.foodres.2014.01.005
Berrueta, L. A., Alonso-Salces, R. M., & Héberger, K. (2007, July). Supervised pattern recognition in food analysis. Journal of Chromatography A, Vol. 1158, pp. 196–214. https://doi.org/10.1016/j.chroma.2007.05.024
Bro, R. (2003). Multivariate calibration: What is in chemometrics for the analytical chemist? Analytica Chimica Acta, 500(1–2), 185–194. https://doi.org/10.1016/S0003-2670(03)00681-0
Buyukgoz, G. G., Soforoglu, M., Basaran Akgul, N., & Boyaci, I. H. (2016). Spectroscopic fingerprint of tea varieties by surface enhanced Raman spectroscopy. Journal of Food Science and Technology, 53(3), 1709–1716. https://doi.org/10.1007/s13197-015-2088-5
Casale, M., Pasquini, B., Hooshyari, M., Orlandini, S., Mustorgi, E., Malegori, C., … Furlanetto, S. (2018). Combining excitation-emission matrix fluorescence spectroscopy, parallel factor analysis, cyclodextrin-modified micellar electrokinetic chromatography and partial least squares class-modelling for green tea characterization. Journal of Pharmaceutical and Biomedical Analysis, 159, 311–317. https://doi.org/10.1016/j.jpba.2018.07.001
Cengiz, M. F., Turan, O., Ozdemir, D., Albayrak, Y., Perincek, F., & Kocabas, H. (2017). Geographical origin of imported and domestic teas (Camellia sinensis) from Turkey as determined by stable isotope signatures. International Journal of Food Properties, 20(12), 3234–3243. https://doi.org/10.1080/10942912.2017.1283327
Chen, Q., Zhao, J., Liu, M., & Cai, J. (2008). Nondestructive Identification of Tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition. Czech Journal of Food Sciences, 26(5), 360–367. https://doi.org/10.17221/1125-cjfs
Deng, X., Liu, Z., Zhan, Y., Ni, K., Zhang, Y., Ma, W., … Rogers, K. M. (2020). Predictive geographical authentication of green tea with protected designation of origin using a random forest model. Food Control, 107(July 2019), 1–9. https://doi.org/10.1016/j.foodcont.2019.106807
Esteki, M., Memarbashi, N., & Simal-Gandara, J. (2022). Classification and authentication of tea according to their geographical origin based on FT-IR fingerprinting using pattern recognition methods. Journal of Food Composition and Analysis, 106(November 2021), 104321. https://doi.org/10.1016/j.jfca.2021.104321
Firmani, P., De Luca, S., Bucci, R., Marini, F., & Biancolillo, A. (2019). Near infrared (NIR) spectroscopy-based classification for the authentication of Darjeeling black tea. Food Control, 100(February), 292–299. https://doi.org/10.1016/j.foodcont.2019.02.006
Gonçalves Bortolini, D., Windson Isidoro Haminiuk, C., Cristina Pedro, A., de Andrade Arruda Fernandes, I., & Maria Maciel, G. (2021). Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chemistry: X, 12(October). https://doi.org/10.1016/j.fochx.2021.100160
Heryanto, R., Pradono, D. I., Marlina, E., & Darusman, L. K. (2017). Classification of Java tea (Orthosiphon aristatus) quality using FTIR spectroscopy and chemometrics. Journal of Physics: Conference Series, 835(1). https://doi.org/10.1088/1742-6596/835/1/012012
Huang, J., Ren, G., Sun, Y., Jin, S., Li, L., Wang, Y., … Zhang, Z. (2020). Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics. Food Science and Nutrition, 8(4), 2015–2024. https://doi.org/10.1002/fsn3.1489
Inarejos-García, A. M., Helbig, I., Klette, P., Weber, S., Maeder, J., & Morlock, G. E. (2021). Authentication of Commercial Powdered Tea Extracts ( Camellia sinensis L.) by Gas Chromatography . ACS Food Science & Technology, 1(4), 596–604. https://doi.org/10.1021/acsfoodscitech.1c00003
Jollife, I. T., & Cadima, J. (2016). Principal component analysis: A review and recent developments. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, 374(2065). https://doi.org/10.1098/rsta.2015.0202
Li, X. L., Sun, C. J., Luo, L. Bin, & He, Y. (2015). Nondestructive detection of lead chrome green in tea by Raman spectroscopy. Scientific Reports, 5, 1–9. https://doi.org/10.1038/srep15729
Lin, X., & Sun, D. W. (2020). Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses. Trends in Food Science and Technology, 104(February), 163–176. https://doi.org/10.1016/j.tifs.2020.06.009
Navratilova, K., Hrbek, V., Kratky, F., Hurkova, K., Tomaniova, M., Pulkrabova, J., & Hajslova, J. (2019). Green tea: Authentication of geographic origin based on UHPLC-HRMS fingerprints. Journal of Food Composition and Analysis, 78(February), 121–128. https://doi.org/10.1016/j.jfca.2019.02.004
Olivieri, A. C. (2018). Chemometrics and Multivariate Calibration. Introduction to Multivariate Calibration, 1–17. https://doi.org/10.1007/978-3-319-97097-4_1
Pons, J., Bedmar, À., Núñez, N., Saurina, J., & Núñez, O. (2021). Tea and chicory extract characterization, classification and authentication by non-targeted HPLC-UV-FLD fingerprinting and chemometrics. Foods, 10(12). https://doi.org/10.3390/foods10122935
Rohman, A., bin Che Man, Y., Ismail, A., & Hashim, P. (2017). International Journal of Food Properties FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil FTIR spectroscopy coupled with chemometrics of multivariate calibration. https://doi.org/10.1080/10942912.2017.1336718
Rohman, A., Ghazali, M. A. B., Windarsih, A., Irnawati, Riyanto, S., Yusof, F. M., & Mustafa, S. (2020). Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for. Molecules, 25(5485), 1–28.
Rohman, A., Nugroho, A., Lukitaningsih, E., & Sudjadi. (2014). Application of vibrational spectroscopy in combination with chemometrics techniques for authentication of herbal medicine. Applied Spectroscopy Reviews, 49(8), 603–613. https://doi.org/10.1080/05704928.2014.882347
Shuai, M., Peng, C., Niu, H., Shao, D., Hou, R., & Cai, H. (2022). Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review. Food Chemistry, 374(April 2021), 131713. https://doi.org/10.1016/j.foodchem.2021.131713
Suhandy, D., & Yulia, M. (2021). Authentication of Java Preanger steamed green tea by using ultraviolet spectroscopy and discriminant analysis method. Journal of Engineering Science and Technology, 16(6), 4650–4665.
Tran, T. H., Tran, Q. T., Ta, T. T., & Le, S. H. (2021). Geographical origin identification of teas using UV-VIS spectroscopy. E3S Web of Conferences, 265. https://doi.org/10.1051/e3sconf/202126505013
Wang, J., Wang, Y., Cheng, J., Wang, J., Sun, X., Sun, S., & Zhang, Z. (2018). Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy. Lwt, 96(September 2017), 90–97. https://doi.org/10.1016/j.lwt.2018.05.012
Yang, J., Wang, J., Lu, G., Fei, S., Yan, T., Zhang, C., … Tang, X. (2021). TeaNet: Deep learning on Near-Infrared Spectroscopy (NIR) data for the assurance of tea quality. Computers and Electronics in Agriculture, 190(August), 106431. https://doi.org/10.1016/j.compag.2021.106431
Yuan, Y., Jiang, J., Yang, Z., Li, H., & Qiu, B. (2022). Excitation-emission matrix fluorescence spectroscopy coupled with chemometric methods for characterization and authentication of Anhua brick tea. Journal of Food Composition and Analysis, 109(February), 104501. https://doi.org/10.1016/j.jfca.2022.104501
Zaukuu, J. L. Z., Benes, E., Bázár, G., Kovács, Z., & Fodor, M. (2022). Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview. Processes, 10(2), 1–42. https://doi.org/10.3390/pr10020214
Zhang, S., Zuo, Y., Wu, Q., Wang, J., Ban, L., Yang, H., & Bai, Z. (2021). Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production. Journal of Analytical Methods in Chemistry, 2021. https://doi.org/10.1155/2021/9563162
Zhang, Y., Gao, W., Cui, C., Zhang, Z., He, L., Zheng, J., & Hou, R. (2020). Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids. Food Chemistry, 308(June 2019), 125648. https://doi.org/10.1016/j.foodchem.2019.125648
Published
2022-12-20
How to Cite
Arifah, M. F., Hastuti, A. A., & Rohman, A. (2022). Application of Molecular spectroscopy and chemometrics for authentication and quality control of tea (Camellia sinensis L.): a review. Indonesian Journal of Pharmacy, 33(4), 554-565. https://doi.org/10.22146/ijp.4817
Issue
Section
Review Article
