Hyperspectral Imaging as a Rapid Quality Control Method for Herbal Tea Blends
AbstractIn South Africa, indigenous herbal teas are enjoyed due to their distinct taste and aroma. The acclaimed health benefits of herbal teas include the management of chronic diseases such as hypertension and diabetes. Quality control of herbal teas has become important due to the availability of different brands of varying quality and the production of tea blends. The potential of hyperspectral imaging as a rapid quality control method for herbal tea blends from rooibos (Aspalathus linearis), honeybush (Cyclopia intermedia), buchu (Agathosma Betulina) and cancerbush (Sutherlandia frutescens) was investigated. Hyperspectral images of raw materials and intact tea bags were acquired using a sisuChema shortwave infrared (SWIR) hyperspectral pushbroom imaging system (920–2514 nm). Principal component analysis (PCA) plots showed clear discrimination between raw materials. Partial least squares discriminant analysis (PLS-DA) models correctly predicted the raw material constituents of each blend and accurately determined the relative proportions. The results were corroborated independently using ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS). This study demonstrated the application of hyperspectral imaging coupled with chemometric modelling as a reliable, rapid and non-destructive quality control method for authenticating herbal tea blends and to determine relative proportions in a tea bag. View Full-Text
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Djokam, M.; Sandasi, M.; Chen, W.; Viljoen, A.; Vermaak, I. Hyperspectral Imaging as a Rapid Quality Control Method for Herbal Tea Blends. Appl. Sci. 2017, 7, 268.
Djokam M, Sandasi M, Chen W, Viljoen A, Vermaak I. Hyperspectral Imaging as a Rapid Quality Control Method for Herbal Tea Blends. Applied Sciences. 2017; 7(3):268.Chicago/Turabian Style
Djokam, Majolie; Sandasi, Maxleene; Chen, Weiyang; Viljoen, Alvaro; Vermaak, Ilze. 2017. "Hyperspectral Imaging as a Rapid Quality Control Method for Herbal Tea Blends." Appl. Sci. 7, no. 3: 268.
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