Multi-Element Analysis, Bioavailability and Fractionation of Herbal Tea Products

Szymczycha‐Madeja, Anna; Wełna, Maja; Żyrnicki, W.

doi:10.5935/0103-5053.20130102

Cited by 32 publications

(35 citation statements)

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“…In nine fresh and dried samples of Hungarian apricots, the highest Ni content were 0.425 and 2.14 mg/kg, respectively (range 0.116-2.14 mg/kg) (Davarynejad et al, 2012 (Szymczycha-Madeja et al, 2013). Ni concentrations in organic and conventional samples of carrot, celery and red beet juices (n = 39) ranged from 0.15 to 0.29 mg/kg in organic samples and from 0.14 to 0.22 mg/kg in conventional samples .…”

Section: Nickel In Foodmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Publication¹

2015

EFS2

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EFSA received a request from the Hellenic Food Authority (EFET) for a scientific opinion on the risk to human health from the presence of nickel (Ni) in food, particularly in vegetables. The EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) decided to extend the risk assessment also to drinking water. The reproductive and developmental toxicity in experimental animals was selected as the critical effect for the assessment of chronic effects of Ni. A tolerable daily intake of 2.8 µg Ni/kg body weight (b.w.) per day was derived from a lower 95 % confidence limit for a benchmark dose at 10 % extra risk (BMDL 10 ) of 0.28 mg/kg b.w. for post-implantation fetal loss in rats. The current dietary exposure to Ni raises concern when considering the mean and 95th percentile chronic exposure levels for all different age groups. The systemic contact dermatitis (SCD) elicited in Ni-sensitive humans after oral exposure to Ni was selected as the critical effect suitable for the assessment of acute effects of Ni. A lowest BMDL 10 of 1.1 µg Ni/kg b.w. was derived for the incidence of SCD following oral exposure to Ni of human volunteers. The CONTAM Panel applied a margin of exposure (MOE) approach and considered an MOE of 10 to be indicative of a low health concern. The MOEs calculated considering the estimated mean and the 95th percentile acute exposure levels were considerably below 10 for all age groups. Overall, the CONTAM Panel concluded that, at the current levels of acute dietary exposure to Ni, there is a concern that Ni-sensitized individuals may develop eczematous flare-up skin reactions. The CONTAM Panel noted the need for mechanistic studies to assess the human relevance of the effects on reproduction and development observed in experimental animals and for additional studies on human absorption of nickel from food, for example in combination with duplicate diet studies. Following a call for data on Ni levels in food and drinking water (water intended for human consumption and mineral waters), a total of 18 885 food samples and 25 700 drinking water samples were available in the final dataset to estimate dietary exposure to nickel. No speciation data were provided. Samples were collected between 2003 and 2012 in 15 different European countries, with almost 80 % of the total collected in one Member State. The most reported analytical methods were inductively coupled plasma-mass spectrometry (ICP-MS) and atomic absorption spectrometry (AAS), that represented 54 % and 42 % of the methods reported, respectively. The highest sensitivity was reported for the analysis of drinking water with a limit of quantification (LOQ) of 0.001 µg/L (for both ICP-MS and AAS). In food, ICP-MS showed the lowest LOQ for the analysis of 'Alcoholic beverages' (0.002 µg/kg) while the lowest LOQ reported with AAS was 1 µg/kg for samples of 'Fish and seafood' and 'Sugar and confectionery'. In the final dataset, left-censored data represented 66 % of the analytical results, with 35 % in food samples and 89 % in drinking water sa...

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Section: Nickel In Foodmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Publication¹

2015

EFS2

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“…In general, Ca, Mg and P are the major mineral constituents of slim teas. Concentrations of (Chen et al 2009;Malik et al 2008;Nookabkaew et al 2006;Szymczycha-Madeja et al 2013), indicating that the aforementioned elements are the most abundant in many herbal medicines and teas. Teas and herbs can be an important source of such essential elements as Mn, Fe, Zn and Cu, which are crucial for biochemical reactions in the human body.…”

Section: Slim Teasmentioning

confidence: 99%

Simple and Fast Sample Preparation Procedure Prior to Multi-element Analysis of Slim Teas by ICP OES

2014

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The knowledge about mineral content of slim teas is of great importance since the consumption of these beverages has rapidly increased for the past several years. An increasing popularity of these tea products is mainly attributed to their nutritional properties, flavor, taste and health effects. Therefore, the main goal of the present work was to develop a precise and accurate method of the multi-element analysis of slim teas by inductively coupled plasma optical emission spectrometry (ICP OES) without the need for a laborious and tedious sample treatment preceding spectrometric measurements. Five sample preparation procedures, i.e., the total decomposition in a mixture of HNO 3 and H 2 O 2 solutions using closed vessel microwave-assisted or open vessel hot-plate systems, the solubilisation in aqua regia or a tetramethyl ammonium hydroxide solution and the extraction in a diluted HNO 3 solution, were compared. The performance of the compared procedures was determined in terms of the precision and the accuracy of results achieved and limits of detection of elements. It was found that the solubilisation in aqua regia gave the best results, i.e., limits of detection between 0.15 and 98.4 ng l −1 , the precision within 0.6−3.0 % and the accuracy better than 5 %. The developed method of the analysis, being a useful alternative to timeconsuming wet digestion procedures, was successfully applied to the analysis of five slim tea products.

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“…Mineral composition, including assays of micro-and macro-elements in herbal teas obtained from mint and mixture of chamomile and lavender leaves, was studied, and it was found that metal bioavailability was significantly different depending on the element analyzed (Szymczycha-Madeja et al 2013). Recently, the effect of the origin of medicinal herbs from distant regions of Europe on the contents of essential elements in infusions obtained from them was investigated (Konieczynski et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

2017

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The aim of the research was to compare chemical composition and antioxidant activity of black and green teas with those of erva-mate. Therefore, essential elements (P, Mg, Fe, Zn, Mn, and Cu), phenolic acids (gallic, caffeic, pcoumaric, and ferulic), flavonoids (catechin, rutin, myricetin, apigenin, and quercetin), and alkaloids (caffeine, theobromine, and theophylline) were determined. Phenolics and alkaloids were quantified by HPLC, metallic elements by atomic absorption spectrometry, and antioxidant activity by a 2,2′-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid method. Total P, inorganic P, and Mg expressed in milligrams per gram dry weight (d.w.) and other metals expressed in milligrams per kilogram d.w.) in the order Mn > Zn > Fe > Cu were assayed. Caffeine was found above 25 mg/g d.w. in all samples. Among the phenolic compounds, caffeic acid and quercetin were on the highest level, whilst apigenin and p-coumaric acid were on the lowest. Correlation analysis revealed frequently occurring relations between P and several metals and phenolics and also between Zn and other metabolites from flavonoids, phenolic acids, and alkaloids. Within organic compounds, correlations were often found among gallic and caffeic acids and other analytes, like p-coumaric, ferulic acids, and myricetin. Antioxidant activity of studied infusions from different types of teas was very similar. Cluster analysis grouped the studied materials into clear clusters, generally separating erva-mate samples from Camellia sinensis. Principal component analysis indicated total P, Mg, Cu, caffeic acid, myricetin, and p-coumaric acid as factors influencing mostly the diversity among analyzed samples.

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Multi-Element Analysis, Bioavailability and Fractionation of Herbal Tea Products

Cited by 32 publications

References 0 publications

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Simple and Fast Sample Preparation Procedure Prior to Multi-element Analysis of Slim Teas by ICP OES

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

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