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Evaluation of macroelements and fluorine in leaf and bagged black teas

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Abstract

Tea is commonly known to be rich in certain micro- and macroelements. The objective of the study was to evaluate and compare the percentage transfer to the infusion of some essential elements (Ca, K, F, Mg, Na, and P) and determine concentrations of macroelements available in the bagged and leaf black teas of the same brand as well as to assess whether drinking tea could contribute to the daily nutritional mineral requirements of the consumers. The results showed that regardless of the tea type, the most abundant elements in both dry teas and infusions were K and Ca, while F concentrations were the lowest. The PCCA showed that content of elements in dry teas was high while in infusions low. The content of elements was similar in the dry bagged and leaf teas of the same brand, except for F which content was higher in the bagged teas (the U Mann–Whitney test, p < 0.05). Whereas, in case of the infusions, bagged teas contained higher amounts of Ca, F, K, Mg and Na (the U Mann–Whitney test, p < 0.05). The solubility of F, K and Na was high, while in case of Ca, Mg and P moderate. For K, Mg and Na the percentage release from dry tea to the infusion was significantly higher in the bagged than in leaf teas (the U Mann–Whitney test, p < 0.05). The results showed that the tea consumption may substantially contribute to F and Na daily intake (up to 37 and 77.5% of human dietary reference intake, respectively).

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Authors and Affiliations

  1. Department of Ecology, Biogeochemistry and Environmental Protection, University of Wrocław, ul. Kanonia 6/8, 50-328, Wrocław, Poland

    Agnieszka Klink, Małgorzata Dambiec, Ludmiła Polechońska & Andrzej Rudecki

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  1. Małgorzata Dambiec
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  2. Ludmiła Polechońska
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  3. Andrzej Rudecki
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Correspondence to Ludmiła Polechońska.

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Klink, A., Dambiec, M., Polechońska, L. et al. Evaluation of macroelements and fluorine in leaf and bagged black teas. Food Measure 12, 488–496 (2018). https://doi.org/10.1007/s11694-017-9662-7

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  • DOI: https://doi.org/10.1007/s11694-017-9662-7

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