Aluminum and Heavy Metal Accumulation in Tea Leaves: An Interplay of Environmental and Plant Factors and an Assessment of Exposure Risks to Consumers

Peng, Chuanyi; Zhu, Xiaohui; Hou, Ruyan; Ge, Gaofei; Hua, Rimao; Wan, Xiaochun; Cai, Hao

doi:10.1111/1750-3841.14093

Cited by 57 publications

(42 citation statements)

References 32 publications

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“…The lowest concentrations of this element were determined in green teas from South Korea and Japan. These results were significantly lower compared to previous reports suggesting that the content of this trace element in green tea can reach even 40 mg/kg [ 32 , 35 ]. Copper is a trace element which content in tea is limited.…”

Section: Resultscontrasting

confidence: 81%

“…The highest content was measured in products from China (blended samples) and India. Other findings also report lead content in green teas in a very broad spectrum ranging from 90 to even 8300 µg/kg [ 27 , 32 , 35 ]. Peng and co-investigators [ 35 ], based on the results obtained for green teas from 26 plantations, established the average level of Pb of 1.07 mg/kg, but with SD value of 0.54 mg/kg, which shows how differential these values are.…”

Section: Resultsmentioning

confidence: 98%

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Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis

et al. 2018

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Green tea infusions are one of the most popular beverages consumed across the world, especially is Asian countries. Green tea quality is primarily based on catechin content, however, the concentration of elements could also significantly influence its biological properties and thus quality and safety. The main purpose of the present study was the evaluation of catechin, antioxidant activity and metal content (K, Na, Ca, Mg, Fe, Mn, Cu, Zn, Cr, Pb, Cd and Ni) in different green tea types cultivated in Japan, Sri Lanka, South Korea, India, China and Japan. The chemical analysis of samples was performed using LC-ESI-Q-TOF-MS for organic constituents and atomic absorption spectrometry (flame and electrothermal) method for inorganic ones. The obtained results were subjected to chemometric elaboration. EGC (213 mg/100 mL of the tea infusion in South Korean Jeoncha) and EGCG (124 mg/100 mL in Japanese Sencha) were the dominant catechins in all green tea samples. Chinese and Indian green tea samples contained the highest concentration of toxic heavy metals, however these values were far below appropriate limitations for green teas. PCA revealed significant similarities between Japanese samples and Korean Jeoncha. In general the latter one was evaluated to have the best quality based on the investigated parameters.

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Section: Resultscontrasting

confidence: 81%

Section: Resultsmentioning

confidence: 98%

Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis

et al. 2018

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“…The catechin and caffeine content was measured using HPLC, and the total polyphenol content was analyzed using ultraviolet–visible spectroscopy according to a previously described method . The content of the main metal ions (Al, K, Mg, Mn, Zn and Pb) was determined using microwave digestion coupled with inductively coupled plasma spectrometry …”

Section: Methodsmentioning

confidence: 99%

Evaluation of the feasibility of short‐term electrodialysis for separating naturally occurring fluoride from instant brick tea infusion

et al. 2019

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BACKGROUND: Removing excessive naturally occurring fluoride from tea and/or infusions is difficult because the process has low efficiency and causes secondary pollution. In this study, a novel electrodialysis (ED) technology was developed. We examined the effect of crucial parameters (electrolyte concentration, operation voltage, ED duration and initial concentration of the tea infusion) on defluoridation performance using a highly efficient ion-exchange membrane with five-compartment cells. RESULTS:The most effective ED system results were obtained at an electrolyte concentration of 10 g kg −1 and operating voltage of 20 V. Moreover, the fluoride removal capacity (10.70-66.93%) was highly dependent on the ED duration (1-15 min) and initial concentration of the tea infusion (0.5-10 g kg −1 ). The longer the ED duration and the lower the initial concentration, the higher was the defluoridation performance. During ED, limited loss of the main inclusions (total polyphenols, catechins, caffeine and selected ions) was observed. Furthermore, the D201 anion resin-filled ED stack (0.5-5 g) and improvement of concentrate compartment electrolyte (≥5 times the dilute compartment electrolyte) in the ED system enhanced the defluoridation rate significantly. CONCLUSION: ED is a potentially effective method that can be used for defluoridation in the deep processing of tea products. (Wan) † Chuan-yi Peng and Hai-feng Liu contributed equally to this work.Figure 4. Effect of ED duration on defluoridation capacity. ED process parameters were 20 V operation voltage, 10 g kg −1 initial concentration of the tea infusion, 10 g kg −1 electrolyte concentration and 30 L h −1 flow rate.

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“…Besides, the THQ and HI values would decrease as the infusion time increased, so it was suggested to discard the first tea infusion and consume the later ones [214]. In addition, some elements might be accumulated in tea during plantation, and the most strongly accumulated ones are Mn, Al, and F, which could induce poisoning symptoms, cognitive dysfunction, fluorosis of bone, and other adverse effects in humans [213,226,227]. Environmental and plant factors, such as the soil condition, variety, season, and maturity, might influence the contents and distribution of certain elements in tea.…”

Section: Potential Safety Issuesmentioning

confidence: 99%

“…Environmental and plant factors, such as the soil condition, variety, season, and maturity, might influence the contents and distribution of certain elements in tea. Thus, it is important to monitor these factors to assure that tea products do not contain excessive levels of heavy metals [226].…”

Section: Potential Safety Issuesmentioning

confidence: 99%

Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

Tang

Meng

Gan

et al. 2019

IJMS

237

150

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Tea is widely consumed all over the world. Generally, tea is divided into six categories: White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea contains abundant phytochemicals, such as polyphenols, pigments, polysaccharides, alkaloids, free amino acids, and saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.

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Aluminum and Heavy Metal Accumulation in Tea Leaves: An Interplay of Environmental and Plant Factors and an Assessment of Exposure Risks to Consumers

Abstract: Environmental and plant factors influence aluminum and heavy metal accumulation in tea leaves. Consumers of tea are not ingesting excessive Al, Mn, Pb, Cd, or Cu. Trackable factors were identified to manage exposure levels.

Cited by 57 publications

References 32 publications

Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis

Green Tea Quality Evaluation Based on Its Catechins and Metals Composition in Combination with Chemometric Analysis

Evaluation of the feasibility of short‐term electrodialysis for separating naturally occurring fluoride from instant brick tea infusion

Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

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