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The influence of citric acid on the extraction level of manganese in green and black tea infusions

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EN
Abstrakty
EN
Manganese concentration in green and black tea (10 samples of each type) was determined by means of graphite-furnace atomic absorption spectrometry. Both the dry leaves and the infusions were analysed. The concentration of manganese in dry leaves was in the range of 502–1277 mg · kg−1 for black tea and 798–1906 mg · kg−1 for green one. Since lemon juice is commonly added for tea to enrich its taste, citric acid was used to simulate lemon juice influence on manganese concentration in the infusions. The infusions prepared with and without citric acid addition were analysed and the results showed significant influence of citric acid on manganese leaching. The average extraction levels of manganese from black tea equal 16% (for non-acidified infusions) and 34% (for acidified ones) while these values for green tea equal 13% and 38%, respectively. Statistical evaluation of the results showed that the differences between acidified and non-acidified infusions were statistically significant. High manganese content makes the tea an important source of manganese in human diet.
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1--8
Opis fizyczny
Bibliogr. 24 poz., tab.
Twórcy
  • University of Applied Sciences in Tarnow, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Mickiewicza 8, 33-100 Tarnów, Poland
  • University of Applied Sciences in Tarnow, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Mickiewicza 8, 33-100 Tarnów, Poland
Bibliografia
  • [1] Yi M, Wu X, Zhuang W, Xia L, Chen Y, Zhao R, Wan Q, Du L, Zhou Y. Tea consumption and health outcomes: umbrella review of meta-analyses of observational studies in humans. Molecular Nutrition & Food Research. 2019;63(16):e1900389. https://doi.org/10.1002/mnfr.201900389.
  • [2] Street R, Száková J, Drábek O, Mládková L. The status of micronutrients (Cu, Fe, Mn, Zn) in tea and tea infusions in selected samples imported to the Czech Republic. Czech Journal of Food Sciences. 2006;24(2):62–71.
  • [3] Schunk PFT, Kalil IC, Pimentel-Schmitt EF, Lenz D, de Andrade TU, Ribeiro JS, Endringer DC. ICP-OES and micronucleus test to evaluate heavy metal contamination in commercially available Brazilian herbal teas. Biological Trace Element Research. 2016;172(1):258–65. http://dx.doi.org/10.1007/s12011-015-0566-2.
  • [4] Khan N, Mukhtar H. Tea polyphenols in promotion of human health. Nutrients. 2019;11(1):39. https://doi.org/10.3390/nu11010039.
  • [5] Karak T, Bhagat RM. Trace elements in tea leaves, made tea and tea infusion: A review. Food Research International. 2010;43(9):2234–2252. https://doi.org/10.1016/j.foodres.2010.08.010.
  • [6] Dambiec M, Polechońska L, Klink A. Levels of essential and non-essential elements in black teas commercialized in Poland and their transfer to tea infusion. Journal of Food Composition and Analysis. 2013;31(1):62–66. https://doi.org/10.1016/j.jfca.2013.03.006.
  • [7] Malik J, Szakova J, Drabek O, Balik J, Kokoska L. Determination of certain micro and macroelements in plant stimulants and their infusions. Food Chemistry. 2008; 111(2): 520–525. https://doi.org/10.1016/j.foodchem.2008.04.009.
  • [8] Mehra A, Baker CL. Leaching and bioavailability of aluminium, copper and manganese from tea (Camellia sinensis). Food Chemistry. 2007;100(4):1456–1463. https://doi.org/10.1016/j.foodchem.2005.11.038.
  • [9] Street R, Drábek O, Száková J, Mládková L. Total content and speciation of aluminium in tea leaves and tea infusions. Food Chemistry. 2007;104(4):1662–169. https://doi.org/10.1016/j.foodchem.2007.03.019.
  • [10] Herman M, Janiak MA, Sadlik JK, Piekoszewski W, Amarowicz R. Iron, zinc, copper, manganese and chromium in green teas, their transfer to extracts and correlations between contents of elements and bioactive compounds. Polish Journal of Food and Nutrition Sciences. 2022;72(4): 421–429. https://doi.org/10.31883/pjfns/156394.
  • [11] Wróbel K, Wróbel K, Urbina EM. Determination of total aluminum, chromium, copper, iron, manganese, and nickel and their fractions leached to the infusions of black tea, green tea, Hibiscus sabdariffa, and Ilex paraguariensis (mate) by ETA-AAS. Biological Trace Element Research. 2000;78(1–3):271–280. https://doi.org/10.1385/BTER:78:1-3:271.
  • [12] Avila DS, Puntel RL, Aschner M. Manganese in health and disease. In: Sigel A, Sigel H, Sigel RKO, editors. Interrelations between Essential Metal Ions and Human Diseases. Dordrecht: Springer Netherlands; 2013. p. 199–227. https://doi.org/10.1007/978-94-007-7500-8_7.
  • [13] Culotta VC, Yang M, O’Halloran TV. Activation of superoxide dismutases: Putting the metal to the pedal. Biochimica et Biophysica Acta. 2006 Jul;1763(7):747–758. https://doi.org/10.1016/j.bbamcr.2006.05.003.
  • [14] Greger JL. Dietary standards for manganese: Overlap between nutritional and toxicological studies. The Journal of Nutrition. 1998;128(2 Suppl):368S–371S. https://doi.org/10.1093/jn/128.2.368S.
  • [15] Lucchini RG, Albini E, Benedetti L, Borghesi S, Coccaglio R, Malara EC, Parrinello G, Garattini S, Resola S, Alessio L. High prevalence of Parkinsonian disorders associated to manganese exposure in the vicinities of ferroalloy industries. American Journal of Industrial Medicine. 2007;50(11):788–800. https://doi.org/10.1002/ajim.20494.
  • [16] Fitsanakis VA, Piccola G, Marreilha dos Santos AP, Aschner JL, Aschner M. Putative proteins involved in manganese transport across the blood-brain barrier. Human & Experimental Toxicology. 2007;26(4):295–302. https://doi.org/10.1177/0960327107070496.
  • [17] Hope SJ, Daniel K, Gleason KL, Comber S, Nelson M, Powell JJ. Influence of tea drinking on manganese intake, manganese status and leucocyte expression of MnSOD and cytosolic aminopeptidase P. European Journal of Clinical Nutrition. 2006;60(1):1–8. https://doi.org/10.1038/sj.ejcn.1602260.
  • [18] Brzezicha-Cirocka J, Grembecka M, Szefer P. Herbata jako źródło manganu w codziennej diecie człowieka. Bromatologia i Chemia Toksykologiczna. 2016;49(3):234–237.
  • [19] Podwika W, Kleszcz K, Krośniak M, Zagrodzki P. Copper, manganese, zinc, and cadmium in tea leaves of different types and origin. Biological Trace Element Research. 2018;183(2):389–395. https://doi.org/10.1007/s12011-017-1140-x.
  • [20] Erdemir US. Contribution of tea (Camellia sinensis L.) to recommended daily intake of Mg, Mn, and Fe: An in vitro bioaccessibility assessment. Journal of Food Composition and Analysis. 2018 Jun;69:71–77. https://doi.org/10.1016/j.jfca.2018.02.006.
  • [21] Antakli S, Sarkis N, Mahmod Al-Check A. Determination of copper, iron, manganese, nickel and zinc in tea leaf consumed in syria by flame atomic absorption spectrometry after microwave digestion. Asian Journal of Chemistry. 2011;23(7):3268–3272.
  • [22] Gajewska R, Nabrzyski M, Ganowiak Z, Cybulski M, Kułakowska D. Zawartość wybranych składników mineralnych w herbatach zielonych i czarnych. Roczniki Państwowego Zakładu Higieny. 2000;51(3):251–258.
  • [23] Özdemir Y, Güçer Ş. Speciation of manganese in tea leaves and tea infusions. Analytical Letters. 1998;31(4):679–689. https://doi.org/10.1080/00032719808001871.
  • [24] Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc [Internet]. Washington DC: National Academy Press; 2001. Available from: http://www.nap.edu/catalog/10026.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-f7c728bf-c93b-4031-807e-ae6d35a902f5
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