Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-18 DOI:10.1007/s00217-024-04532-w

Elif Öztürk, Sercan Yıldırım, Asli Akyol

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引用次数: 0

Abstract

Tea is the most consumed beverage in the world after water and contains heavy metals and trace elements that may cause potential negative effects on health. Aluminium (Al) concentrations in black, green, and white tea with different infusion times and teapot materials were evaluated in this study. Commercially available tea samples were brewed in 5 different teapots, consisting of aluminium, copper, glass, steel, and porcelain materials for 5, 10, and 15 min. Al concentrations in tea samples were determined by high-performance liquid chromatography with a fluorescence detector. Al concentrations in tea samples were in the range of 38.46 ± 5.08–844.75 ± 10.86 µg/L. Both teapot type (p < 0.001) and infusion time (p < 0.001) significantly influenced Al concentrations in tea samples. The interaction between tea type, teapot material, and infusion time was statistically significant (p < 0.001). The hazard ratio was less than 1 for black and white tea infusions except for one sample whereas it was greater than 1 for green tea. These data suggest that green tea consumption might be a potential risk factor for Al exposure.

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测定红茶、绿茶和白茶样品中的铝浓度：不同冲泡时间和茶壶种类对铝释放的影响

茶是仅次于水的世界上消费量最大的饮料，其中含有的重金属和微量元素可能会对健康造成潜在的负面影响。本研究评估了红茶、绿茶和白茶中不同冲泡时间和茶壶材料的铝（Al）浓度。市面上销售的茶叶样品分别用铝、铜、玻璃、钢和瓷等 5 种不同材质的茶壶冲泡 5、10 和 15 分钟。采用高效液相色谱法和荧光检测器测定茶叶样品中的铝浓度。茶叶样品中的铝浓度范围为 38.46 ± 5.08-844.75 ± 10.86 µg/L。茶壶类型（p < 0.001）和浸泡时间（p < 0.001）对茶叶样品中的铝浓度有显著影响。茶叶种类、茶壶材料和浸泡时间之间的交互作用具有统计学意义（p < 0.001）。除一个样本外，红茶和白茶的危险比均小于 1，而绿茶的危险比则大于 1。这些数据表明，饮用绿茶可能是接触铝的潜在风险因素。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.