Determination of essential and non-essential elements in various tea leaves and tea infusions consumed in Turkey
Makaleler > Tam Makale · 2012
Yazarlar: Nur AKSUNER, Emur HENDEN, Zehra AKER, ESRA ENGİN, Samet SATIK
Food Additives and Contaminants: Part B, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2012, cilt 5, ss 126-132
DOI: 10.1080/19393210.2012.675592
Özet
Tea is one of the most popular beverages in the world. Thus, the chemical components in tea are of great interest, especially in relation to health. In this study, 12 tea samples (10 black, 1 white and 1 green) and 5 herbal tea samples were purchased from supermarkets in Izmir, Turkey. Sample preparation has been performed using wet and microwave digestion procedures. The elemental content (Fe, Zn, Cu, Mn, Ni, Na and K) in the digests and infusions has been analysed. Generally, elemental contents in tea leaves were found to be higher than those in tea infusions. The accuracy of the method was checked and confirmed by standard reference material analyses. The comparison of wet and microwave digestion has not shown significantly different results. Therefore, the microwave digestion procedure was preferred because it is less laborious. The elemental intake related to tea consumption has also been studied.