Determination of certain micro and macroelements in plant stimulants and their infusions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F08%3A24279" target="_blank" >RIV/60460709:41210/08:24279 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41610/08:24279

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of certain micro and macroelements in plant stimulants and their infusions

Popis výsledku v původním jazyce

The quantitative analysis of Al, B, Cu, Fe, Mn , P and Zn by inductively coupled plasma optical emission specrometry (ICP-OES) and Ca, K and Mg by atomic absorption spectrometry (AAS) has been carried out in both the raw material and infusions from 31 samples of traditional plant stimulants (tea and coffee) and mate, rooibos, honeybush and chamomile. The results were discussed with respect to differences to the beverage quality and their role in the human diet. The levels of elements not significantly differ between tea types (black, green, oolong, white), and between Arabica and Robusta coffee. In comparison with tea, coffee was found to be a poor source of elements with the exception of Ca and Fe. High levels of B, Ca, Cu, Mn, Mg an Zn were found inmate (mainly green type) and of B, Ca, Cu, Fe and P in chamomile, whereas the amounts of all elements in rooibos and honeybush infusions were low (except of Ca). Apart from tea, other stimulants appeared to not represent important sources

Název v anglickém jazyce

Determination of certain micro and macroelements in plant stimulants and their infusions

Popis výsledku anglicky

The quantitative analysis of Al, B, Cu, Fe, Mn , P and Zn by inductively coupled plasma optical emission specrometry (ICP-OES) and Ca, K and Mg by atomic absorption spectrometry (AAS) has been carried out in both the raw material and infusions from 31 samples of traditional plant stimulants (tea and coffee) and mate, rooibos, honeybush and chamomile. The results were discussed with respect to differences to the beverage quality and their role in the human diet. The levels of elements not significantly differ between tea types (black, green, oolong, white), and between Arabica and Robusta coffee. In comparison with tea, coffee was found to be a poor source of elements with the exception of Ca and Fe. High levels of B, Ca, Cu, Mn, Mg an Zn were found inmate (mainly green type) and of B, Ca, Cu, Fe and P in chamomile, whereas the amounts of all elements in rooibos and honeybush infusions were low (except of Ca). Apart from tea, other stimulants appeared to not represent important sources

Druh

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

CEP obor

DF - Pedologie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

111

Číslo periodika v rámci svazku

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Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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