Trace metals and flavonoids in different types of tea

Autor:	Anna Pękal, Krystyna Pyrzynska, Magdalena Biesaga
Rok vydání:	2013
Předmět:	chemistry.chemical_classification Extraction (chemistry) Flavonoid food and beverages Glycoside Raw material complex mixtures Applied Microbiology and Biotechnology chemistry.chemical_compound Hesperidin Rutin chemistry Trace metal Food science Naringin Food Science Biotechnology
Zdroj:	Food Science and Biotechnology. 22:925-930
ISSN:	2092-6456 1226-7708
DOI:	10.1007/s10068-013-0165-y
Popis:	The mineral and flavonoid contents of commercially available different types of teas (premium black, flavored black, green, and fruit tea) and the infusions produced from them were determined. Studied teas differed in the contents of elements between their raw materials and infusions. Iron and copper exhibited the lowest efficiency of extraction by hot water. For the most popular black tea brand (Lipton® Yellow label) the efficiency of metal extraction decreased in the order: Co>Mn>Ni>Zn>Cu>Fe. Flavored black Citrus tea infusion had the highest content of Co and Ni, while Yellow label and Green Indonesia are a good source of Fe, Mn, and Zn. Flavonoids were predominantly present as glycosides. Rutin was present at much higher levels in black and green teas. Significant amounts of naringin and hesperidin were determined in tea infusions with citrus aromas or fruits.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9110081c2040758ecf4e5725c8dc2bc2 https://doi.org/10.1007/s10068-013-0165-y Zobrazit plný text záznamu Full text from SpringerLink