Abstract
The mineral content of commercially available different types of teas (premium black, flavored black, green and fruit tea) and the infusions produced from them with different type of water (distilled, spring and tap) were determined. Studied teas differed in contents of elements between their raw materials and infusions. Iron and copper exhibited the lowest efficiency of extraction by hot waters. There was a marked influence of the kind of water quality used for brewing on the release of Co, Ni, Zn and Mn. In most cases, tap water gave the highest released percentage. For the most popular black tea brand (Lipton yellow label) the efficiency of metal extraction decreased in the order: Co > Mn > Ni > Zn > Cu > Fe. The content of Pb in the infusions was very low or below the detection limit of ICP MS method.
Citrus tea infusion has relatively high content of Cu, Co and Ni and could be a good source of these trace elements.
Keywords: Dietary intake, extraction efficiency, tea infusion, trace elements, water quality.
Related Journals
Anti-Cancer Agents in Medicinal Chemistry
Current Analytical Chemistry
Current Computer-Aided Drug Design
Current Bioactive Compounds
Combinatorial Chemistry & High Throughput Screening
Current Organic Chemistry
Current Medicinal Chemistry
Current Organic Synthesis
Central Nervous System Agents in Medicinal Chemistry
Mini-Reviews in Organic Chemistry
Related Books
2-Deoxy-D-Glucose: Chemistry and Biology
Chiral Ionic Liquids: Applications in Chemistry and Technology
Therapeutic Insights into Herbal Medicine through the Use of Phytomolecules
Biochar - Solid Carbon for Sustainable Agriculture
DFT-Based Studies On Atomic Clusters
Basics of Organic Chemistry: A Textbook for Undergraduate Students
Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies
Hydrotalcite-based Materials: Synthesis, Characterization and Application
The 2-Dimensional World of Graphene
Advances in Dye Degradation
14