Utilization of UV-visible and FTIR spectroscopy coupled with chemometrics for differentiation of Indonesian tea: an exploratory study
Keywords:
tea, Indonesia, FTIR, UV-visible spectroscopy
Abstract
Ultraviolet (UV)-visible and Fourier-transformed infrared (FTIR) spectroscopy are two of the most popular and readily available laboratory instruments. Fingerprinting analysis of the UV-visible and FTIR spectra has been applied for food classification and authentication studies. In this study, the UV-visible and FTIR spectra of brewed tea, and their data fusion data sets, were used to build models for the classification of tea based on tea types and origins. The study included black and green tea samples from several provinces in Sumatra and Java Islands (Indonesia). Chemometric models of principal component analysis (PCA), k-nearest neighbor (kNN), and logistic regression were developed for classification purposes. All PCA models were able to well-separate the tea groups. kNN and logistic regression models based on UV-visible spectra successfully classified green and black tea with >0.8 classification accuracy. The kNN model of FTIR spectra had good accuracy (0.903) for classifying tea based on its origin. ReliefF algorithm was employed to select the best features among the data fusion data sets of UV-visible and FTIR spectra. The data fusion data sets of UV-visible and FTIR spectra demonstrated good separation of tea types and origins with a high area under the ROC curve (>0.8) and moderate accuracy (0.548). Therefore, UV-visible and FTIR spectroscopy may provide complementary information for tea classification based on tea types and origins.
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Badan Pusat Statistik - BPS-Statistics Indonesia. (2019). Indonesia Tea Statistics - 2019.
Boulet, J. C., Ducasse, M. A., & Cheynier, V. (2017). Ultraviolet spectroscopy study of phenolic substances and other major compounds in red wines: relationship between astringency and the concentration of phenolic substances. Australian Journal of Grape and Wine Research, 23(2), 193–199. https://doi.org/10.1111/ajgw.12265
Cai, J. xiong, Wang, Y. feng, Xi, X. gang, Li, H., & Wei, X. lin. (2015). Using FTIR spectra and pattern recognition for discrimination of tea varieties. International Journal of Biological Macromolecules, 78, 439–446. https://doi.org/10.1016/j.ijbiomac.2015.03.025
Dankowska, A., & Kowalewski, W. (2019). Tea types classification with data fusion of UV–Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 211, 195–202. https://doi.org/10.1016/j.saa.2018.11.063
Diniz, P. H. G. D., Barbosa, M. F., De Melo Milanez, K. D. T., Pistonesi, M. F., & De Araújo, M. C. U. (2016). Using UV-Vis spectroscopy for simultaneous geographical and varietal classification of tea infusions simulating a home-made tea cup. Food Chemistry, 192, 374–379. https://doi.org/10.1016/j.foodchem.2015.07.022
He, X., Li, J., Zhao, W., Liu, R., Zhang, L., & Kong, X. (2015). Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC. Food Chemistry, 171, 405–411. https://doi.org/10.1016/j.foodchem.2014.09.026
Kakutani, S., Watanabe, H., & Murayama, N. (2019). Green tea intake and risks for dementia, Alzheimer’s disease, mild cognitive impairment, and cognitive impairment: A systematic review. Nutrients, 11(5). https://doi.org/10.3390/nu11051165
Kharbach, M., Marmouzi, I., El Jemli, M., Bouklouze, A., & Vander Heyden, Y. (2020). Recent advances in untargeted and targeted approaches applied in herbal-extracts and essential-oils fingerprinting - A review. Journal of Pharmaceutical and Biomedical Analysis, 177, 112849. https://doi.org/10.1016/j.jpba.2019.112849
López-Martínez, L., López-de-Alba, P. L., García-Campos, R., & De León-Rodríguez, L. M. (2003). Simultaneous determination of methylxanthines in coffees and teas by UV-Vis spectrophotometry and partial least squares. Analytica Chimica Acta, 493(1), 83–94. https://doi.org/10.1016/S0003-2670(03)00862-6
Ma, L. L., Liu, Y. L., Cao, D., Gong, Z. M., & Jin, X. F. (2018). Quality constituents of high amino acid content tea cultivars with various leaf colors. Turkish Journal of Agriculture and Forestry, 42(6), 383–392. https://doi.org/10.3906/tar-1711-88
McKenzie, J. S., Jurado, J. M., & de Pablos, F. (2010). Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networks. Food Chemistry, 123(3), 859–864. https://doi.org/10.1016/j.foodchem.2010.05.007
Mhatre, S., Srivastava, T., Naik, S., & Patravale, V. (2021). Antiviral activity of green tea and black tea polyphenols in prophylaxis and treatment of COVID-19: A review. Phytomedicine, 85(May 2020), 153286. https://doi.org/10.1016/j.phymed.2020.153286
Musial, C., Kuban-Jankowska, A., & Gorska-Ponikowska, M. (2020). Beneficial Properties of Green Tea Catechins. International Journal of Molecular Sciences, 21(5), 1744. https://doi.org/10.3390/ijms21051744
Palacios-Morillo, A., Alcázar, Á., De Pablos, F., & Jurado, J. M. (2013). Differentiation of tea varieties using UV-Vis spectra and pattern recognition techniques. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 103, 79–83. https://doi.org/10.1016/j.saa.2012.10.052
Roberts, E. A. H., & Smith, R. F. (1961). Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas. The Analyst, 86(1019), 94–98. https://doi.org/10.1039/AN9618600094
Sarkar, D., Das, S., & Pramanik, A. (2014). A solution spectroscopy study of tea polyphenol and cellulose: Effect of surfactants. RSC Advances, 4(68), 36196–36205. https://doi.org/10.1039/c4ra04171b
Seow, W. J., Low, D. Y., Pan, W. C., Gunther, S. H., Sim, X., Torta, F., … van Dam, R. M. (2020). Coffee, Black Tea, and Green Tea Consumption in Relation to Plasma Metabolites in an Asian Population. Molecular Nutrition and Food Research, 64(24), 1–9. https://doi.org/10.1002/mnfr.202000527
Stilo, F., Tredici, G., Bicchi, C., Robbat, A., Morimoto, J., & Cordero, C. (2020). Climate and processing effects on tea (Camellia sinensis L. Kuntze) metabolome: Accurate profiling and fingerprinting by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Molecules, 25(10), 1–19. https://doi.org/10.3390/MOLECULES25102447
Susanto, R. D., Gordon, A. L., & Zheng, Q. (2001). Upwelling along the coasts of Java and Sumatra and its relation to ENSO. Geophysical Research Letters, 28(8), 1599–1602. https://doi.org/10.1029/2000GL011844
Takemoto, M., & Takemoto, H. (2018). Synthesis of theaflavins and their functions. Molecules, 23(4), 1–18. https://doi.org/10.3390/molecules23040918
Urbanowicz, R. J., Meeker, M., La Cava, W., Olson, R. S., & Moore, J. H. (2018). Relief-based feature selection: Introduction and review. Journal of Biomedical Informatics, 85(July), 189–203. https://doi.org/10.1016/j.jbi.2018.07.014
Wang, Y., Xian, J., Xi, X., & Wei, X. (2013). Multi-fingerprint and quality control analysis of tea polysaccharides. Carbohydrate Polymers, 92(1), 583–590. https://doi.org/10.1016/j.carbpol.2012.09.004
Xu, L., Chen, Y., Chen, Z., Gao, X., Wang, C., Panichayupakaranant, P., & Chen, H. (2020). Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea. Journal of Food Science, 85(11), 4025–4032. https://doi.org/10.1111/1750-3841.15485
Yang, L., Wen, K. S., Ruan, X., Zhao, Y. X., Wei, F., & Wang, Q. (2018). Response of plant secondary metabolites to environmental factors. Molecules, 23(4), 1–26. https://doi.org/10.3390/molecules23040762
Published
2022-03-29
How to Cite
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
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Section
Research Article
