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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

62-71

Kód UT WoS článku

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EID výsledku v databázi Scopus

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