Total content and speciation of aluminium in tea leaves and tea infusions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F07%3A19531" target="_blank" >RIV/60460709:41210/07:19531 - 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

Total content and speciation of aluminium in tea leaves and tea infusions

Original language description

A total of 29 tea samples of different origin, 13 green tea samples, 13 black tea samples, two semi-fermented and one white tea, imported to the Czech Republic, were collected and analysed for tota content of aluminium (Al) in tea leaves and tea infusions, as well as for Al copounds in these 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 factors, e.g., soil properties. The HPLC /IC speciation of Al in tea infusions was performed for all samples.The addition of Al3+ to the tea infusion proved that Al3+, al(Y)2+ and Al(X)1+ species can be determined in tea infusiosn. Increased extraction time did not show any affect on Al speciation, neither did the addition ofsugar. After the addition of lemon juice, the speciation changed in one sample of black tea and five samples of green tea. These findings suggest that lemon juice as an additive can signaficnatly influence Al speciation in tea infusions.

Czech name

Celkový obsah a speciace hliníku v čajových listech a nálevech

Czech description

A total of 29 tea samples of different origin, 13 green tea samples, 13 black tea samples, two semi-fermented and one white tea, imported to the Czech Republic, were collected and analysed for tota content of aluminium (Al) in tea leaves and tea infusions, as well as for Al copounds in these 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 factors, e.g., soil properties. The HPLC /IC speciation of Al in tea infusions was performed for all samples.The addition of Al3+ to the tea infusion proved that Al3+, al(Y)2+ and Al(X)1+ species can be determined in tea infusiosn. Increased extraction time did not show any affect on Al speciation, neither did the addition ofsugar. After the addition of lemon juice, the speciation changed in one sample of black tea and five samples of green tea. These findings suggest that lemon juice as an additive can signaficnatly influence Al speciation in tea infusions.

Type

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

CEP classification

GA - Agricultural economics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

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

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

104

Issue of the periodical within the volume

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Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

1662-1669

UT code for WoS article

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EID of the result in the Scopus database

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