Relationship between multi-element composition in tea leaves and in provenance soils for geographical traceability

Zhao, Hongchang; Zhang, Shuangling; Zhang, Zhiwei

doi:10.1016/j.foodcont.2017.01.006

Cited by 87 publications

(41 citation statements)

References 24 publications

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“…Previous studies have indicated that tea garden soil was the main source of trace elements in tea leaves [8,37]. The trace elements in the soil can be accumulated in leaves through absorption and migration in the tea trees.…”

Section: Enrichment Characteristics Of Trace Elements In Rock Tea Leavesmentioning

confidence: 99%

“…The trace elements in the soil can be accumulated in leaves through absorption and migration in the tea trees. Therefore, the enrichment coeffi cient (enrichment coeffi cient = the content of the element in the tea leaves / the content of the corresponding element in the soil) can refl ect the enrichment ability of the trace elements from the soil into the tea leaves [37].…”

Section: Enrichment Characteristics Of Trace Elements In Rock Tea Leavesmentioning

confidence: 99%

“…active components play a crucial role in the metabolism, yield, quality, and other aspects of tea [11][12][13][14]. Therefore, study of the trace elements should not only focus on the total amount, but also analyze their chemical forms and especially biological availability.…”

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confidence: 99%

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Fractionation and Bioavailability of Trace Elements in Wuyi Rock Tea Garden Soil

Ye¹,

Li²,

Yuan³

et al. 2018

Pol. J. Environ. Stud.

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Section: Enrichment Characteristics Of Trace Elements In Rock Tea Leavesmentioning

confidence: 99%

Section: Enrichment Characteristics Of Trace Elements In Rock Tea Leavesmentioning

confidence: 99%

See 1 more Smart Citation

Fractionation and Bioavailability of Trace Elements in Wuyi Rock Tea Garden Soil

Ye¹,

Li²,

Yuan³

et al. 2018

Pol. J. Environ. Stud.

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“…Essential and non‐essential nutrients supplied for plants are mainly from the soil. Some information is currently available about the relationship between the concentrations of mineral elements in tea leaves and soils, but little is known about REEs. Besides the geographical differences, the elemental contents of tea leaves also depend on other factors such as the harvest season and variety .…”

Section: Introductionmentioning

confidence: 99%

The suitability of rare earth elements for geographical traceability of tea leaves

Zhao

Yang

2019

J Sci Food Agric

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BACKGROUND Rare earth elements (REEs) have been used for the identification of the geographical origins of an increasing number of foods. This study analyzed the effects of geographical origin, harvest season, variety, and their interactions on REEs in tea leaves to investigate whether REEs were suitable for geographical identification of tea leaves. Tea leaves of different varieties and the corresponding soils were collected in different seasons from different areas of China. The concentrations of 14 REEs in tea leaves and soils were determined, and then analyzed with one‐way analysis of variance (ANOVA), multi‐way ANOVA, correlation analysis, and linear discriminant analysis. RESULTS All factors significantly affected the contents of REEs in tea leaves. The concentrations of REEs in tea leaves were related to those in provenance soils. However, the concentrations of most REEs in tea leaves were primarily affected by the harvest season. CONCLUSION Seasonal variations should be considered when REE fingerprinting is applied for the identification of tea for authentication purposes. © 2019 Society of Chemical Industry

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“…The aspects related to geographical origin of food products are in the spotlight of scientific investigations (Augagneur, Médina, Szpunar & Lobiński, 1996;Gonzá lvez, Armenta and De la Guardia, 2011;Garrett et al, 2013;Zhao, Zhang S. and Zhang Z., 2017; Beltrá n, Sá nchez-Astudillo, Aparicio and Garcí a-Gonzá lez, 2015; Geana et al, 2014). For instance, the analysis by mass spectrometer inductively coupled plasma (ICP-MS) has been used (Greenough, Longerich and Jackson, 1996), demonstrating that the composition of multiple elements in wine is strongly influenced by the solubility of inorganic compounds found into the soil.…”

Section: Introductionmentioning

confidence: 99%

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

Guccione¹,

Galati²,

Pusceddu³

et al. 2017

JFR

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The authenticity and quality of productions is an area of priority interest that involves safety of consumers and potential economic damages deriving from frauds on origin, adulteration and labeling of products. Several investigation techniques are currently used to characterize food matrices from physical-chemical-biological point of view using different methods in order to limit possible adulterations. In this work, we have developed an experimental and computational framework to improve the potentialities of sensitive crystallization: an experimental technique known since 1936, but never used for quantitative assessment of food quality. As a test case, it has been applied to investigate the geographical traceability and quality of coffee samples. An extensive statistical analysis associated with a careful choice of advanced image descriptors allows gathering quantitative information about the samples, which can constitute a digital fingerprint of their composition. With this new tool we are able to distinguish with blind tests high-quality coffee brands from low-quality mixtures, different coffee species, green from toasted condition of beans and, to a lesser extent, the macro-geographical provenience. A powder X-ray diffraction analysis reinforces the results obtained by sensitive crystallization for the case where crystalline domains are present in the coffee sample.

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Relationship between multi-element composition in tea leaves and in provenance soils for geographical traceability

Cited by 87 publications

References 24 publications

Fractionation and Bioavailability of Trace Elements in Wuyi Rock Tea Garden Soil

Fractionation and Bioavailability of Trace Elements in Wuyi Rock Tea Garden Soil

The suitability of rare earth elements for geographical traceability of tea leaves

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

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