Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics

Tea can be found among the most widely consumed beverages, but also highly susceptible of fraudulent practices by adulteration, with other plants such as chicory, to obtain an illicit economic gain. The development of simple, feasible and cheap analytical methodologies to assess tea authentication i...

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Autores: Romers, Thom, Saurina, Javier, Sentellas, Sonia, Núñez Burcio, Oscar
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/198964
Acceso en línea:https://hdl.handle.net/2445/198964
Access Level:acceso abierto
Palabra clave:Polifenols
Te
Quimiometria
Polyphenols
Tea
Chemometrics
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spelling Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometricsRomers, ThomSaurina, JavierSentellas, SoniaNúñez Burcio, OscarPolifenolsTeQuimiometriaPolyphenolsTeaChemometricsTea can be found among the most widely consumed beverages, but also highly susceptible of fraudulent practices by adulteration, with other plants such as chicory, to obtain an illicit economic gain. The development of simple, feasible and cheap analytical methodologies to assess tea authentication is therefore required. In this work, a targeted high-performance liquid chromatography with ultraviolet-visible detection (HPLC-UV) method for polyphenolic profiling, monitoring 17 polyphenolic and phenolic acids typically described in tea, was proposed for the classification and authentication of tea samples versus chicory. For that purpose, the obtained HPLC-UV polyphenolic profiles (based on the peak areas at three different acquisition wavelengths) were employed as sample chemical descriptors for principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) studies. Overall, PLS-DA showed a good sample grouping and discrimination of chicory against any tea variety, but also among the five different tea varieties under study (black, green, red, oolong, and white teas), with classification errors below 8% and 10.5% for calibration and cross-validation, respectively. In addition, the potential use of polyphenolic profiles as chemical descriptors for the detection and quantitation of frauds was evaluated by studying the adulteration of each tea variety with chicory, as well as the adulteration of red tea extracts with oolong tea extracts. Very satisfactory results were obtained in all cases, with calibration, cross-validation, and prediction errors below 2.0%, 4.2%, and 3.9%, respectively, when using chicory as an adulterant, clearly improving previously reported results when using non-targeted HPLC-UV fingerprinting methodologies.MDPI2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/198964Articles publicats en revistes (Enginyeria Química i Química Analítica)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/foods12071501Foods, 2023, vol. 12, num. 7, p. 1-12https://doi.org/10.3390/foods12071501cc-by (c) Romers, Thom et al., 2023https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1989642026-05-27T06:46:51Z
dc.title.none.fl_str_mv Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
title Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
spellingShingle Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
Romers, Thom
Polifenols
Te
Quimiometria
Polyphenols
Tea
Chemometrics
title_short Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
title_full Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
title_fullStr Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
title_full_unstemmed Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
title_sort Targeted HPLC-UV Polyphenolic profiling to detect and quantify adulterated tea samples by chemometrics
dc.creator.none.fl_str_mv Romers, Thom
Saurina, Javier
Sentellas, Sonia
Núñez Burcio, Oscar
author Romers, Thom
author_facet Romers, Thom
Saurina, Javier
Sentellas, Sonia
Núñez Burcio, Oscar
author_role author
author2 Saurina, Javier
Sentellas, Sonia
Núñez Burcio, Oscar
author2_role author
author
author
dc.subject.none.fl_str_mv Polifenols
Te
Quimiometria
Polyphenols
Tea
Chemometrics
topic Polifenols
Te
Quimiometria
Polyphenols
Tea
Chemometrics
description Tea can be found among the most widely consumed beverages, but also highly susceptible of fraudulent practices by adulteration, with other plants such as chicory, to obtain an illicit economic gain. The development of simple, feasible and cheap analytical methodologies to assess tea authentication is therefore required. In this work, a targeted high-performance liquid chromatography with ultraviolet-visible detection (HPLC-UV) method for polyphenolic profiling, monitoring 17 polyphenolic and phenolic acids typically described in tea, was proposed for the classification and authentication of tea samples versus chicory. For that purpose, the obtained HPLC-UV polyphenolic profiles (based on the peak areas at three different acquisition wavelengths) were employed as sample chemical descriptors for principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) studies. Overall, PLS-DA showed a good sample grouping and discrimination of chicory against any tea variety, but also among the five different tea varieties under study (black, green, red, oolong, and white teas), with classification errors below 8% and 10.5% for calibration and cross-validation, respectively. In addition, the potential use of polyphenolic profiles as chemical descriptors for the detection and quantitation of frauds was evaluated by studying the adulteration of each tea variety with chicory, as well as the adulteration of red tea extracts with oolong tea extracts. Very satisfactory results were obtained in all cases, with calibration, cross-validation, and prediction errors below 2.0%, 4.2%, and 3.9%, respectively, when using chicory as an adulterant, clearly improving previously reported results when using non-targeted HPLC-UV fingerprinting methodologies.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/198964
url https://hdl.handle.net/2445/198964
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/foods12071501
Foods, 2023, vol. 12, num. 7, p. 1-12
https://doi.org/10.3390/foods12071501
dc.rights.none.fl_str_mv cc-by (c) Romers, Thom et al., 2023
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Romers, Thom et al., 2023
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Enginyeria Química i Química Analítica)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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