Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins
The quality of Artemisia Argyi Folium (AAF), a traditional Chinese food ingredient, is intrinsically linked to its geographical origin, which this study explores through phenolic compounds and mineral elements. The contents of 17 phenols and 18 minerals differed significantly between geographically...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007971 |
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| author | Lifei Hu Fengxiao Zhu Yifan Wang Tao Wu Xin Wu Zhian Huang Daihua Sun Mingxing Liu |
| author_facet | Lifei Hu Fengxiao Zhu Yifan Wang Tao Wu Xin Wu Zhian Huang Daihua Sun Mingxing Liu |
| author_sort | Lifei Hu |
| collection | DOAJ |
| description | The quality of Artemisia Argyi Folium (AAF), a traditional Chinese food ingredient, is intrinsically linked to its geographical origin, which this study explores through phenolic compounds and mineral elements. The contents of 17 phenols and 18 minerals differed significantly between geographically distinct samples according to UHPLC and ICP-MS, respectively. Chemometrics indicated that a supervised model, orthogonal partial least squares discriminant analysis (OPLS-DA), outperformed unsupervised methods at classifying AAF samples by their origins. Phenols were more effective at distinguishing samples from seven provinces, while minerals were adept at differentiating samples from the Dabie Mountain region (three provinces) and those from four other provinces. Six phenols and 10 minerals were important variables for discrimination. Complex correlations were observed between the contents of various phenols and minerals in AAF, with minerals possibly affecting the accumulation of phenols. This study provides an approach for distinguishing geographically distinct AAF samples and determining their geographical origins. |
| format | Article |
| id | doaj-art-decd810e9fb14c19b13da30b60ee5920 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-decd810e9fb14c19b13da30b60ee59202025-08-20T02:38:10ZengElsevierFood Chemistry: X2590-15752024-12-012410190910.1016/j.fochx.2024.101909Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical originsLifei Hu0Fengxiao Zhu1Yifan Wang2Tao Wu3Xin Wu4Zhian Huang5Daihua Sun6Mingxing Liu7Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China; Hubei Provincial Engineering Technology Research Center of Traditional Chinese Medicine Formula Granules, Huangshi 435100, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaHubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China; Hubei Provincial Engineering Technology Research Center of Traditional Chinese Medicine Formula Granules, Huangshi 435100, ChinaHubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China; Hubei Provincial Engineering Technology Research Center of Traditional Chinese Medicine Formula Granules, Huangshi 435100, ChinaHubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, ChinaHubei Provincial Engineering Technology Research Center of Traditional Chinese Medicine Formula Granules, Huangshi 435100, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; Corresponding author.The quality of Artemisia Argyi Folium (AAF), a traditional Chinese food ingredient, is intrinsically linked to its geographical origin, which this study explores through phenolic compounds and mineral elements. The contents of 17 phenols and 18 minerals differed significantly between geographically distinct samples according to UHPLC and ICP-MS, respectively. Chemometrics indicated that a supervised model, orthogonal partial least squares discriminant analysis (OPLS-DA), outperformed unsupervised methods at classifying AAF samples by their origins. Phenols were more effective at distinguishing samples from seven provinces, while minerals were adept at differentiating samples from the Dabie Mountain region (three provinces) and those from four other provinces. Six phenols and 10 minerals were important variables for discrimination. Complex correlations were observed between the contents of various phenols and minerals in AAF, with minerals possibly affecting the accumulation of phenols. This study provides an approach for distinguishing geographically distinct AAF samples and determining their geographical origins.http://www.sciencedirect.com/science/article/pii/S2590157524007971Artemisia Argyi FoliumPhenolic compoundsMineral elementsGeographical originChemometrics |
| spellingShingle | Lifei Hu Fengxiao Zhu Yifan Wang Tao Wu Xin Wu Zhian Huang Daihua Sun Mingxing Liu Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins Food Chemistry: X Artemisia Argyi Folium Phenolic compounds Mineral elements Geographical origin Chemometrics |
| title | Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins |
| title_full | Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins |
| title_fullStr | Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins |
| title_full_unstemmed | Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins |
| title_short | Comparison and chemometrics analysis of phenolic compounds and mineral elements in Artemisia Argyi Folium from different geographical origins |
| title_sort | comparison and chemometrics analysis of phenolic compounds and mineral elements in artemisia argyi folium from different geographical origins |
| topic | Artemisia Argyi Folium Phenolic compounds Mineral elements Geographical origin Chemometrics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007971 |
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