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Green tea: Authentication of geographic origin based on UHPLC-HRMS fingerprints

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43918769" target="_blank" >RIV/60461373:22330/19:43918769 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S0889157518311505?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157518311505?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.jfca.2019.02.004" target="_blank" >10.1016/j.jfca.2019.02.004</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Green tea: Authentication of geographic origin based on UHPLC-HRMS fingerprints

  • Original language description

    The quality of green tea is influenced by many factors, geographic origin being one of high importance, as this parameter is typically associated with tea quality grade. However, in some cases, fraudulent practices such as mislabelling of geographic origin may take place. In this pilot study, aimed at green tea authentication, we investigated whether metabolic fingerprinting based on ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC–HRMS) enables sample classification to be achieved. In total, 54 authentic samples of green tea originating from China (n = 29), Japan (n = 17) and South Korea (n = 8) were available for experiments. To isolate even less polar metabolites, a dichloromethane/methanol (1:1. v/v) mixture was used for extraction. The data generated by the analysis of green tea extracts were processed by both unsupervised and supervised chemometric methods. The resulting predictive models document the applicability of this approach for green tea classification based on geographic origin. © 2019 Elsevier Inc.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    10611 - Plant sciences, botany

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2019

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food Composition and Analysis

  • ISSN

    0889-1575

  • e-ISSN

  • Volume of the periodical

    78

  • Issue of the periodical within the volume

    MAY 2019

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    8

  • Pages from-to

    121-128

  • UT code for WoS article

    000462800800014

  • EID of the result in the Scopus database

    2-s2.0-85061642500