Conclusions
In this study, chemical composition (moisture, ash, caffeine,
fluoride, polyphenols, and 15 metals from both tea leaves and
infusions) was used as input data for identification of the
differentiating characteristics of tea samples. Undoubtedly, the
best classification results were obtained when the elemental
profile in the tea infusions was used. Some approaches provided
100% of discrimination: (1) PLS-DA using ‘‘All parameters’’;
(2) PLS-DA using ‘‘Elements in tea infusions’’; (3) SPA-LDA using
‘‘All parameters’’; (4) SPA-LDA using ‘‘Total content of elements’’;
and (5) SPA-LDA using ‘‘Elements in tea infusions’’. Despite of
that, SPA-LDA using ‘‘Elements in tea infusions’’ provided the
most important result, selection of the three telling chemical
parameters (namely potassium, aluminum, and magnesium),
corroborating that the elemental fingerprint (chemical signature)
can be used for simultaneous discrimination of both varieties
and geographical origin of teas. The result is extremely positive
from the view point of chemical analyses, because the quantification
of only three major elements in simple tea infusions provides
a simpler, faster and more affordable methodology for tea
discrimination. However, to guarantee any generalization of
the proposed methodology, a larger (more varied) testing of tea
samples using more varieties and geographical origins must be
implemented.
ConclusionsIn this study, chemical composition (moisture, ash, caffeine,fluoride, polyphenols, and 15 metals from both tea leaves andinfusions) was used as input data for identification of thedifferentiating characteristics of tea samples. Undoubtedly, thebest classification results were obtained when the elementalprofile in the tea infusions was used. Some approaches provided100% of discrimination: (1) PLS-DA using ‘‘All parameters’’;(2) PLS-DA using ‘‘Elements in tea infusions’’; (3) SPA-LDA using‘‘All parameters’’; (4) SPA-LDA using ‘‘Total content of elements’’;and (5) SPA-LDA using ‘‘Elements in tea infusions’’. Despite ofthat, SPA-LDA using ‘‘Elements in tea infusions’’ provided themost important result, selection of the three telling chemicalparameters (namely potassium, aluminum, and magnesium),corroborating that the elemental fingerprint (chemical signature)can be used for simultaneous discrimination of both varietiesand geographical origin of teas. The result is extremely positivefrom the view point of chemical analyses, because the quantificationof only three major elements in simple tea infusions providesa simpler, faster and more affordable methodology for teadiscrimination. However, to guarantee any generalization ofthe proposed methodology, a larger (more varied) testing of teasamples using more varieties and geographical origins must beimplemented.
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