The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F06%3A15020" target="_blank" >RIV/60460709:41210/06:15020 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic

Original language description

A total of 29 tea samples of different origin, thirteen green tea samples, thirteen black tea samples, two semi-fermented and one white tea, imported to the Czech Republic, were collected and analysed for total content of copper, iron, manganese, and zinc in tea leaves and tea infusions. The total content of metals in tea leaves differs according to the type of tea (green or black) and is probably influenced by many other factors, e.g. soil properties. The total content of Mn were much higher compared to the total content of Cu, Fe, and Zn and varied between 511 ? 2220 mg.kg-1. To compare easily hot water soluble concentrations of Cu, Fe, Mn and Zn, 5 min, 60 min and 24 hr infusions were prepared. The extractability of the elements was in the order Cu> Zn > Mn > Fe. The proportion of element content in the infusion from the total content in leaves was 30 ? 16 % Cu, 26 ? 10 % Zn, 18 ? 10 % Mn, and 1.5 ? 0.8 % Fe, respectively. The results confirmed that tea infusion can be an important

Czech name

Obsah mikroživin (Cu, Fe, Mn, Zn) v čaji a čajových nálevech ve vybraných vzorcích dovážených do České republiky

Czech description

A total of 29 tea samples of different origin, thirteen green tea samples, thirteen black tea samples, two semi-fermented and one white tea, imported to the Czech Republic, were collected and analysed for total content of copper, iron, manganese, and zinc in tea leaves and tea infusions. The total content of metals in tea leaves differs according to the type of tea (green or black) and is probably influenced by many other factors, e.g. soil properties. The total content of Mn were much higher compared to the total content of Cu, Fe, and Zn and varied between 511 ? 2220 mg.kg-1. To compare easily hot water soluble concentrations of Cu, Fe, Mn and Zn, 5 min, 60 min and 24 hr infusions were prepared. The extractability of the elements was in the order Cu> Zn > Mn > Fe. The proportion of element content in the infusion from the total content in leaves was 30 ? 16 % Cu, 26 ? 10 % Zn, 18 ? 10 % Mn, and 1.5 ? 0.8 % Fe, respectively. The results confirmed that tea infusion can be an important

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

24

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

62-71

UT code for WoS article

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EID of the result in the Scopus database

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