Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types
| Autor: | Gonca Bilge, Kübra Sultan Özdemir |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
030309 nutrition & dietetics DPPH medicine.medical_treatment complex mixtures Antioxidants Camellia sinensis Chemistry Techniques Analytical Chemometrics 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Phenols Fermented tea medicine Food science Spectroscopy Synchronous fluorescence Detection limit 0303 health sciences Nutrition and Dietetics Tea Chemistry Infusion time food and beverages 04 agricultural and veterinary sciences 040401 food science Spectrometry Fluorescence Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 100:3741-3747 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Background The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence spectroscopy (SFS) combined chemometrics as a rapid method. In this study, black tea, oolong tea, green tea, and green tea powder (matcha) samples were brewed at 80 °C and 96 °C for 2.5 to 30 min. Synchronous fluorescence spectra were recorded at different wavelength interval (Δλ) values for optimal models. AA and TPC of tea samples were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and Folin-Ciocalteu methods as reference methods, respectively. Partial least square (PLS) method was used for correlation between reference methods and SFS method. Results Results showed that SFS combined with chemometrics could be an alternative rapid way to monitor TPC and AA of teas with 0.932 and 0.918 of validation R2 values in fermented teas (black tea-oolong) while with 0.961 and 0.860 of validation R2 values in non-fermented teas (green tea and green tea powder), respectively. Limit of detection (LOD) and root mean square error of prediction (RMSEP) values were ≤ 6.61 μg mL-1 and ≤ 17.42, respectively. Conclusion Based on the lowest R2 value (0.860) on TPC analysis, the proposed method is more appropriate for AA analysis of green tea and green tea powder. Furthermore, infusion time was more effective for obtaining different amounts of TPC and AA in fermented tea types while only infusion temperature was effective on green tea and green tea powder samples. Therefore, obtained calibration-validation models gave better results for fermented tea types. |
| Databáze: | OpenAIRE |
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