Effect of processing method (natural, washed, honey, fermentation, maceration) on the availability of heavy metals in specialty coffee

Várady, Matúš; Boržíková, Jana; Popelka, Peter

doi:10.1016/j.heliyon.2024.e25563

Cited by 3 publications

(1 citation statement)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most tea components have positive effects on human health, for example, strengthening the immune system; having an antioxidant effect; lowering cholesterol levels; having anticarcinogenic, antimicrobial and antidiabetic potential; and reducing the risks of heart disease, stroke, and certain types of cancer [ 12 , 13 ]. However, the actual effect of tea on human health is still controversial, as this beverage may also contain some hazardous components [ 14 , 15 , 16 , 17 ], which can also be found in other natural drinkable matrices such as coffee, milk, or wine [ 18 , 19 , 20 ]. Toxic metals (e.g., Hg, As, Cd, Ni and Pb) as well as radioactive elements and pesticides can be found in dry plant material [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World

Grządka,

Bastrzyk,

Orzeł

et al. 2024

Foods

View full text Add to dashboard Cite

The aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations [mg/kg] of the studied elements (Fe, Cr, Cu, Mo, Al, Mn, Ni, P, V, Cd and Pb) were determined using a microwave-induced plasma optical emission spectrometer (MIP-OES). The results presented here will help to expand the database of heavy metals and radioactivity in teas. With regard to the potential health risk, the percentage of leaching of individual elements in different types of tea infusions was determined, and the assessment of the consumption risk was estimated. Since the calculated exposure factors, namely the HQ (Hazard Quotient) and THQ (Target Hazard Quotient), do not exceed critical levels, teas can still be considered health-beneficial products (most of the radionuclides as well as elements remain in the leaves (65–80%) after brewing).

show abstract