The effect of lemon on the essential element concentrations of herbal and fruit teas

Gorgulu, Tugce Yalcin; Özdemir, Özgül Dere; Kıpçak, Azmi Seyhun; Pişkin, Mehmet Burçin; Derun, Emek Möröydor

doi:10.1007/s13765-016-0161-z

Cited by 12 publications

(12 citation statements)

References 36 publications

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“…Conditions of measuring were adjusted to a power of 1.45 kW, a plasma flow of 15.0 L min -1 , an auxiliary flow of 0.8 L min -1 , and a nebulizer flow of 1 L min -1 . Infusion process was carried out according to method applied in Gorgulu, et al [1]. The same experimental procedure was applied to examine the carbonate effect on the essential In the second step, microwave digestion method was carried out for the determination of essential element contents of teas in powder form by ICP-OES.…”

Section: Methodsmentioning

confidence: 99%

“…Tea is a rich source of essential nutritional elements made from the leaves of the Camellia sinensis plant [1]. It is a highly precious, non-alcoholic beverage mainly due to its pleasant aroma, flavor, health benefits and positive effects on cultural interactions [2].…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, consumption of herbal and fruit teas has gained popularity due to the increasing ecological awareness and interest in healthy lifestyle. Also, for the medical applications, a variety of teas are produced from herbs and fruits [1]. Most preferable teas can be classified as Black tea (Camellia sinensis), fennel (F. vulgare ssp.…”

Section: Introductionmentioning

confidence: 99%

“…In terms of protecting human health, it is important to determine how much of the average elements that should be taken from the teas consumed daily. In the literature, there are numerous studies investigating the essential element contents of different teas [1]. Alnaimat et al studied bioaccessibility of trace elements (Li, Be, Ti, Ga, Cu, Ag, Hg, Cd, Cs, Pt, Tl, Pb, As, Cr, Co, Ni, V, Se, Sn and Sb) and major elements (Rb, Ba, Al, Fe, Zn, Si, Ca, Mg, Mn, Mo, Sr, P and K) in tea infusions using an in vitro dialyzability protocol.…”

mentioning

confidence: 99%

“…As can be seen in the literature, it is important to know the amount of elements contained in various teas that are frequently consumed daily in terms of human health and conscious consumption. So, there are many studies addressing essential element contents of several nutrients [1]. In coffeehouses, although it is known to be wrong, carbonate is added to obtain more brew from tea.…”

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confidence: 99%

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Investigation of carbonate addition on essential element concentrations in various teas

YALCIN

2024

Sigma J Eng Nat Sci - Sigma Müh Fen Bil Derg

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Daily consumption of various teas is a popular tradition in many countries especially in Turkey and although it shouldn't be in tea, carbonate can be added to obtain more brew from teas especially in local coffeehouses. In this study, the effect of carbonate addition on the essential element concentrations of some black teas (black, earl grey and green tea), herbal teas (fennel, mint and sage tea) and fruit teas (apple, lemon and rosehip) is analysed by inductively coupled plasma optical emission spectrometer (ICP-OES), after the infusion process of tea brewing with carbonate. Afterwards, the total element contents of the tea grains in are determined by again ICP-OES prior to microwave digestion process. Considering the data obtained from the experiments, carbonate addition increased or decreased some elements with respect to the tea types. According to the results obtained after the microwave digestion method, although the major elements in all types of teas are found as Ca, K, P, Mg and Mn, which do not reach 2% brewing from the tea grains, carbonated infusion is not recommended due to its increasing effect on the concentration of the major elements contained in teas.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Investigation of carbonate addition on essential element concentrations in various teas

YALCIN

2024

Sigma J Eng Nat Sci - Sigma Müh Fen Bil Derg

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Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology

İlyasoğlu

Arpa

2017

J Food Sci Technol

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The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL of ascorbic acid, 61.44 mg 100 mL of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6-8 min at temperatures of 84-86 °C.

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Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit juices in Turkey

et al. 2020

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The effect of lemon on the essential element concentrations of herbal and fruit teas

Cited by 12 publications

References 36 publications

Investigation of carbonate addition on essential element concentrations in various teas

Investigation of carbonate addition on essential element concentrations in various teas

Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology

Determination of essential and non-essential element concentrations and health risk assessment of some commercial fruit juices in Turkey

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