Selective Determination of Aluminum Bound with Tannin in Tea Infusion

Erdemoğlu, Sema; Güçer, Şeref

doi:10.2116/analsci.21.1005

Cited by 21 publications

(15 citation statements)

References 27 publications

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“…Median (range) and mean (SD) F concentration (mg/l) of teas (n ¼ 45; excluding instant tea) at three infusion times, 1 min, 10 min and 1 h, using TISAB IV. found the Al content in black teas to range from 0.065 (Rao and Rao, 1994) to 13 mg/l (Erdemoglu and Gucer, 2005;Koch et al, 1988). These studies applied different measurement methods including atomic emission spectrometry (AES), ICP-AES, flame atomic absorption spectrometer (FAAS), GFAAS and ICP-MS.…”

Section: Resultsmentioning

confidence: 99%

“…However these studies have used TISAB II (Chan et al, 2013) or III (Emekli-Alturfan et al, 2009), or have not reported the type of TISAB used (Cao et al, 2006;Emekli-Alturfan et al, 2009;Fung et al, 1999;Koblar et al, 2012;Malinowska et al, 2008). In view of the high Al concentrations of up to 13 mg/l reported for tea samples (Erdemoglu and Gucer, 2005;Koch et al, 1988), measurements of F in teas reported in the literature might be underestimated due to types of TISABs used, which do not allow for the high Al content of some teas.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of total ionic strength adjustment buffers III and IV in the measurement of fluoride concentration of teas

et al. 2018

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Background:Tea is the second most consumed drink in the UK and a primary source of hydration; it is an important source of dietary fluoride (F) for consumers and also abundant in aluminium (Al). Varying ranges of F concentrations in teas have been reported worldwide which may be, in part, due to differences in analytical techniques used to measure this ion.Aim:The effect of using total ionic adjustment buffers (TISAB) III or IV when measuring F concentration of black teas available in the UK was investigated and compared. Based on this evaluation, the effects of three different infusion times, 1 min, 10 min and 1 h, caffeine content and tea form on the F contents of the tea samples were investigated.Methods:The F concentrations of 47 tea samples were measured directly using a fluoride ion-selective electrode (F-ISE), TISAB III and IV and infusion times of 1 min, 10 min and 1 h.Results:Mean (SD) F concentration of tea samples for all infusion times was statistically significantly higher (p < 0.001) measured by TISAB IV (4.37 (2.16) mg/l) compared with TISAB III (3.54 (1.65) mg/l). A statistically significant positive correlation (p < 0.001) was found between Al concentration (mg/l) and differences in F concentration (mg/l) measured using the two TISABs; the difference in F concentration measured by the two TISABs increased with the magnitude of Al concentration.Conclusion:Due to higher concentrations of F and Al in teas and their complexing potential, use of TISAB IV facilitates more accurate measurement of F concentration when using an F-ISE and a direct method.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of total ionic strength adjustment buffers III and IV in the measurement of fluoride concentration of teas

et al. 2018

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“…Some polyphenol hydroxyls are very active in neutralising free radicals by donating a hydrogen atom (-RH) or an electron, chelating metal ions in aqueous solutions (Erdemoglu & Gucer, 2005;Leopoldini, Russo, & Toscano, 2006). A study by Chenglong et al (1998) suggested that superoxide anion free radicals seemed to be playing a crucial role in the formation of negative potential of dental plaque.…”

Section: Determination Of Scavenging Capacity Of Superoxide Anion Frementioning

confidence: 99%

An in vitro study on the dental caries preventing effect of oligomeric procyanidins in sorghum episperm

Liu

et al. 2011

Food Chemistry

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“…Phytochemical reviews on the genus Piper have shown that it contains high amount of phenolic compounds, being the most important the flavonoid and lignan classes [ 4 , 5 ]. The hydroxyl groups of phenolics are of paramount importance for their biological activity as they can: (a) neutralize free radicals and donate hydrogen atoms or electrons [ 6 ]; (b) chelate metal ions in aqueous solutions [ 6 , 7 , 8 ], and (c) interact with proteins and cause protein precipitation [ 9 , 10 ]. It has been demonstrated that the antioxidant activity of phenolics offers multiple health benefits.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Antitubercular and Cytotoxic Activities of Piper imperiale

et al. 2012

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Phenolic compounds are widely distributed in Nature and act as pharmacologically active constituents in many herbal medicines. They have multiple biological properties, most notably antioxidant, antibacterial and cytotoxic activities. In the present study an attempt to correlate the phenolic composition of leaf, flower and wood extracts of Piper imperiale, with antioxidant, antitubercular and cytotoxic activities was undertaken. The total phenol content ranged from 1.98 to 6.94 mg GAE/gDW among ethanolic extracts, and gallic acid, catechin, epicatechin, ferulic acid, resveratrol and quercetin were identified and quantified by HPLC. DPPH and ABTS assays showed high antioxidant activity of the leaf extract (EC50ABTS = 15.6 µg/mL, EC50DPPH = 27.3 µg/mL) with EC50 in the same order of magnitude as the hydroxyquinone (EC50ABTS = 10.2 µg/mL, EC50DPPH = 15.7 µg/mL). The flower extract showed strong antimicrobial activity against Mycobacterium tuberculosis H37Rv. All the extracts exhibited dose-dependent cytotoxic effects against MCF-7 cancer cells. This is the first time that a Piper extract has been found to be highly active against M. tuberculosis. This study shows the biological potential of Piper imperiale extracts and gives way to bio-guided studies with well-defined biological activities.

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Selective Determination of Aluminum Bound with Tannin in Tea Infusion

Cited by 21 publications

References 27 publications

Comparison of total ionic strength adjustment buffers III and IV in the measurement of fluoride concentration of teas

Comparison of total ionic strength adjustment buffers III and IV in the measurement of fluoride concentration of teas

An in vitro study on the dental caries preventing effect of oligomeric procyanidins in sorghum episperm

Antioxidant, Antitubercular and Cytotoxic Activities of Piper imperiale

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