Classification of Epigallocatechin and Catechin in Impedometric Mode using PCA
Mopsy Dhiman1, Pawan Kapur2, Madan Lal Singla3, Abhijit Ganguli4

1Mopsy Dhiman,, CSIO, Chandigarh, India.
2Pawan Kapur, CSIO, Chandigarh, India.
3Abhijit Ganguli, BTESD, Thapar University, Patiala, India.
4M. L. Singla, CSIO, Chandigarh, India.

Manuscript received on April 15, 2012. | Revised Manuscript received on April 20, 2012. | Manuscript published on May 05, 2012. | PP: 12-16 | Volume-2 Issue-2, May 2012 . | Retrieval Number: A0491032212/2012©BEIESP
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Abstract: Due to the presence of innumerable compounds and their diverse contribution to tea quality an assessment of tea quality is a difficult task. As a result tea samples are assessed by experienced tea tasters and an instrumental evaluation of tea quality is not practiced in the industry. There had been a very few reports where instruments like electronic tongue/electronic nose has been used for the discrimination of taste of tea samples. In this paper, an Impedance study has been carried out at Epigallocatechin and Catechin levels present in black tea using Glassy Carbon electrode and its fingerprint mapping was done using Principal Component Analysis. Similar data has been generated from the known individual antioxidant compounds and the respective mixture. The antioxidant level has been also extracted from the complex structure of the other antioxidants present in black tea. It has been found that impedance data and their PCA have been able to clearly discriminate the presence of these two compounds. The reproducibility has been studied continuously for about month’s time which lies within the + 2% of the output.

Keywords: Fingerprint Mapping, Principal Component Analysis, Antioxidants, Impedance.