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Yulia M, Analianasari A, Widodo S, Kusumiyati K, Naito H, Suhandy D. The Authentication of Gayo Arabica Green Coffee Beans with Different Cherry Processing Methods Using Portable LED-Based Fluorescence Spectroscopy and Chemometrics Analysis. Foods 2023; 12:4302. [PMID: 38231760 DOI: 10.3390/foods12234302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/24/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Aceh is an important region for the production of high-quality Gayo arabica coffee in Indonesia. In this area, several coffee cherry processing methods are well implemented including the honey process (HP), wine process (WP), and natural process (NP). The most significant difference between the three coffee cherry processing methods is the fermentation process: HP is a process of pulped coffee bean fermentation, WP is coffee cherry fermentation, and NP is no fermentation. It is well known that the WP green coffee beans are better in quality and are sold at higher prices compared with the HP and NP green coffee beans. In this present study, we evaluated the utilization of fluorescence information to discriminate Gayo arabica green coffee beans from different cherry processing methods using portable fluorescence spectroscopy and chemometrics analysis. A total of 300 samples were used (n = 100 for HP, WP, and NP, respectively). Each sample consisted of three selected non-defective green coffee beans. Fluorescence spectral data from 348.5 nm to 866.5 nm were obtained by exciting the intact green coffee beans using a portable spectrometer equipped with four 365 nm LED lamps. The result showed that the fermented green coffee beans (HP and WP) were closely mapped and mostly clustered on the left side of PC1, with negative scores. The non-fermented (NP) green coffee beans were clustered mostly on the right of PC1 with positive scores. The results of the classification using partial least squares-discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and principal component analysis-linear discriminant analysis (PCA-LDA) are acceptable, with an accuracy of more than 80% reported. The highest accuracy of prediction of 96.67% was obtained by using the PCA-LDA model. Our recent results show the potential application of portable fluorescence spectroscopy using LED lamps to classify and authenticate the Gayo arabica green coffee beans according to their different cherry processing methods. This innovative method is more affordable and could be easy to implement (in terms of both affordability and practicability) in the coffee industry in Indonesia.
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Affiliation(s)
- Meinilwita Yulia
- Department of Agricultural Technology, Lampung State Polytechnic, Jl. Soekarno Hatta No. 10, Rajabasa, Bandar Lampung 35141, Indonesia
- Spectroscopy Research Group (SRG), Laboratory of Bioprocess and Postharvest Engineering, Department of Agricultural Engineering, The University of Lampung, Bandar Lampung 35145, Indonesia
| | - Analianasari Analianasari
- Department of Agricultural Technology, Lampung State Polytechnic, Jl. Soekarno Hatta No. 10, Rajabasa, Bandar Lampung 35141, Indonesia
| | - Slamet Widodo
- Department of Mechanical and Biosystem Engineering, Faculty of Agricultural Engineering and Technology, IPB University, Dramaga, Bogor 16680, Indonesia
| | - Kusumiyati Kusumiyati
- Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Hirotaka Naito
- Department of Environmental Science and Technology, Graduate School of Bioresources, Mie University, 1577 Kurima-machiya-cho, Tsu-city 514-8507, Mie, Japan
| | - Diding Suhandy
- Spectroscopy Research Group (SRG), Laboratory of Bioprocess and Postharvest Engineering, Department of Agricultural Engineering, The University of Lampung, Bandar Lampung 35145, Indonesia
- Department of Agricultural Engineering, Faculty of Agriculture, The University of Lampung, Jl. Soemantri Brojonegoro No. 1, Bandar Lampung 35145, Indonesia
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Liu ZX, Tang SH, Wang Y, Tan J, Jiang ZT. Rapid, simultaneous and non-destructive determination of multiple adulterants in Panax notoginseng powder by front-face total synchronous fluorescence spectroscopy. Fitoterapia 2023; 166:105469. [PMID: 36907229 DOI: 10.1016/j.fitote.2023.105469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/16/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
The authentication of traditional herbal medicines in powder form is of great significance, as they are always of high values but vulnerable to adulteration. Based on the distinct fluorescence of protein tryptophan, phenolic acids and flavonoids, front-face synchronous fluorescence spectroscopy (FFSFS) was applied for the fast and non-invasive authentication of Panax notoginseng powder (PP) adulterated with the powder of rhizoma curcumae (CP), maize flour (MF) and whole wheat flour (WF). For either single or multiple adulterants in the range of 5-40% w/w, prediction models were built based on the combination of unfolded total synchronous fluorescence spectra and partial least square (PLS) regression, and were validated by both five-fold cross-validation and external validation. The constructed PLS2 models simultaneously predicted the contents of multiple adulterants in PP and gave suitable results, with most of the determination coefficients of prediction (Rp2) >0.9, the root mean square error of prediction (RMSEP) no >4% and residual predictive deviation (RPD) >2. The limits of detections (LODs) were 12.0, 9.1 and 7.6% for CP, MF and WF, respectively. All the relative prediction errors for simulated blind samples were between -22% and + 23%. FFSFS offers a novel alternative to the authentication of powdered herbal plants.
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Affiliation(s)
- Zhao-Xi Liu
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Shu-Hua Tang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Ying Wang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jin Tan
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
| | - Zi-Tao Jiang
- Tianjin International Joint Research & Development Center of Food Science and Engineering, Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China.
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