An optimized smartphone-based colorimetric detection method for evaluating the fluoride released in tea extracts from different brewing conditions

IF 2.2 4区 化学 Q3 CHEMISTRY, MULTIDISCIPLINARY
Le-Thi Anh-Dao, Do Minh-Huy, Nguyen Thu-Huong, Vo-Thi Tuong-Thu, Nguyen-Thi Kim-Sinh, Nguyen Thanh-Nho, Nguyen Cong-Hau
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Abstract

A smartphone-based colorimetric detection method was optimized for measuring the fluoride content in tea extracts using zirconium-xylenol orange reagent. The images of the formed color complex in the presence of fluoride were captured and analyzed their color components through the RGB (Red, Green, Blue) vector values. To maintain the capturing conditions, a colorimetric box (150 × 70 × 90 mm) was self-designed by optimizing the smartphone camera-sample holder/cuvette distance and inside brightness. The calibration curve was constructed from 0.5 to 25 mg/L with the goodness of linearity (R2 > 0.995). Favorable repeatability and reproducibility were obtained (RSDr = 5.01% and RSDR = 5.02%), according to the Appendix F of AOAC (2016). UV–Vis and F ion-selective electrode were simultaneously conducted as reference methods for the developed smartphone-based method, demonstrating comparable fluoride content results in tea extracts obtained from these methods. Using 2.5 g tea brewed in 100 mL of deionized water at 90 °C for 60 min, a descending fluoride content order was achieved: black tea (3.31–3.85 mg/L) > oolong tea (2.38–2.65 mg/L) > green tea (2.25–2.97 mg/L) > white tea (2.28–2.31 mg/L). The smartphone-based method was also applied to evaluate the effects of different brewing conditions on the fluoride content in tea extracts, indicating the higher brewing temperature and prolonged time could accelerate the release of fluoride in tea extracts. This study provides a quality control tool for tea consumers and manufacturers as well as contributes to enrich the applications of smartphone-based methods in the food sections, especially for Vietnam with the diversity of agricultural products.

Abstract Image

基于智能手机的优化比色检测方法,用于评估不同冲泡条件下茶叶提取物中的氟释放量
优化了一种基于智能手机的比色检测方法,该方法使用锆-二甲酚橙试剂测量茶叶提取物中的氟含量。捕捉氟化物存在时形成的彩色复合物图像,并通过 RGB(红、绿、蓝)矢量值分析其颜色成分。为保证捕捉条件,通过优化智能手机摄像头-样品架/比色皿的距离和内部亮度,自行设计了一个比色盒(150 × 70 × 90 毫米)。构建了 0.5 至 25 mg/L 的校准曲线,线性良好(R2 > 0.995)。根据 AOAC(2016 年)附录 F,获得了良好的重复性和再现性(RSDr = 5.01% 和 RSDR = 5.02%)。紫外可见光谱法和氟离子选择性电极法同时作为所开发的基于智能手机的方法的参比方法,结果表明这些方法得到的茶叶提取物中氟含量结果具有可比性。将 2.5 克茶叶放入 100 毫升去离子水中,在 90 °C 下冲泡 60 分钟,氟含量由高到低的顺序为:红茶(3.31-3.85 毫克/升);乌龙茶(2.38-2.65 毫克/升);绿茶(2.25-2.97 毫克/升);白茶(2.28-2.31 毫克/升)。该研究还应用智能手机方法评估了不同冲泡条件对茶叶提取物中氟含量的影响,结果表明,较高的冲泡温度和较长的冲泡时间可加速茶叶提取物中氟的释放。这项研究为茶叶消费者和制造商提供了一种质量控制工具,同时也有助于丰富基于智能手机的方法在食品领域的应用,尤其是在农产品种类繁多的越南。
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来源期刊
CiteScore
4.40
自引率
8.30%
发文量
230
审稿时长
5.6 months
期刊介绍: JICS is an international journal covering general fields of chemistry. JICS welcomes high quality original papers in English dealing with experimental, theoretical and applied research related to all branches of chemistry. These include the fields of analytical, inorganic, organic and physical chemistry as well as the chemical biology area. Review articles discussing specific areas of chemistry of current chemical or biological importance are also published. JICS ensures visibility of your research results to a worldwide audience in science. You are kindly invited to submit your manuscript to the Editor-in-Chief or Regional Editor. All contributions in the form of original papers or short communications will be peer reviewed and published free of charge after acceptance.
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