Elemental Composition of Infusions of Herbs (Tisanes) of North Ossetia (the Caucasus)
| Autor: | Denis N. Dogadkin, Kirill G. Tkachenko, Inga Zinicovscaia, Irina N. Gromyak, Yuliya Valer'yevna Lavrinenko, Gergana Hristozova, Anna Maratovna Plieva, Marina Frontasyeva, Vladimir P. Kolotov |
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| Rok vydání: | 2021 |
| Předmět: |
daily allowance for elements
food.ingredient correlation analysis Agriculture (General) Potassium chemistry.chemical_element Plant Science complex mixtures S1-972 Herbal tea food herbal tea infusion ICP-MS Food science Inductively coupled plasma mass spectrometry Elemental composition ICP-AES elemental analysis food and beverages Bottled water chemistry Elemental analysis Herb Inductively coupled plasma atomic emission spectroscopy Agronomy and Crop Science Food Science |
| Zdroj: | Agriculture, Vol 11, Iss 841, p 841 (2021) |
| ISSN: | 2077-0472 |
| DOI: | 10.3390/agriculture11090841 |
| Popis: | Herbal infusions are consumed worldwide owing to their beneficial properties. Cultivated or obtained from the wild, herbal raw plant materials may contain trace elements at various levels. This study relates to the release of beneficial and potentially toxic trace elements from herbal preparations during infusion. The elemental contents of seven commercially available herbal tea products were determined prior to and following two modes of infusion. Teabags (of equal herb content) were infused in 200 mL of boiling bottled water “Holy Spirit” for 15 and 45 min, in glass beakers. The total content of 57 elements including heavy metals, rare earth elements, as well as Th and U, were determined by ICP-MS and ICP-AES. The metals present in the highest concentrations were K, Ca, P, and S. Potassium, Mg, Co, Ni, As, Rb, and Cs had the highest extractability, whereas Ga, Ge, Se, Zr, Nb, Te, Er, Yb, W, Tl, and U had the lowest extractability. |
| Databáze: | OpenAIRE |
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