Assessment of the aluminium contents of black tea and black tea infusions

Ozdemır, Zarıfe Nıgar; Zannou, Oscar; Koca, İlkay

doi:10.1007/s44187-022-00014-8

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…The pH of the samples was determined as described by Goulas and Kontomina [11] using a digital pH meter (Inolab pH 730 WTW 82362 Wellheim, Germany). The dry matter content was determined by oven drying 5 g of ground samples at 105 °C until a constant weight was reached [12].…”

Section: Moisture Content and Ph Determinationmentioning

confidence: 99%

Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

et al. 2023

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The microbiological characteristics of fresh shrimps during storage in ice (FSPI) (1–4.5 °C) and at ambient temperature (FSKAT) (27.5–29.5 °C) was evaluated in Beninese selling market conditions to assess hygiene and shrimp safety in artisanal preservation practices. Furthermore, samples of FSPI and FSKAT sold at the retail markets were collected and analyzed using bacteriological and physicochemical methods. The acceptable limits for aerobic mesophilic bacteria (AMB) [7.0 Log10 (CFU/g)] and trimethylamine (TMA) (5 mg/100 g) were exceeded after 12 days (FSPI) and 9 h (FSKAT). Most market samples (75% FSPI, 92% FSKAT) were non-compliant with the acceptable limit for AMB. The maximal limits specified were exceeded regarding Enterobacteriaceae, E. coli, and Salmonella, up to 75%, 92%, and 42%, respectively (FSKAT) and 33%, 67%, and 75% (FSPI). About 33% (FSPI) and 58% (FSKAT) samples were non-compliant with the TMA limit. All the samples were within the acceptable limits of histamine and tyramine. However, training stakeholders in good handling and hygienic practices is necessary.

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Section: Moisture Content and Ph Determinationmentioning

confidence: 99%

Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

et al. 2023

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“…In addition, anthropogenic factors such Molecules 2023, 28, 6396 2 of 13 as air and soil pollution caused by industrial activities and urbanisation, horticultural practises (including the application of organic and inorganic fertilisers, the use of pesticides and soil conditioners) and the quality of water used for irrigation can affect the content of these elements. Nevertheless, the greatest variations in the total content of fluorine and aluminium, which mainly accumulate in tea leaves, are associated with the age of the leaves, genetic varieties of the plant, the plucking method (mechanical or manual), and the duration of the wilting period [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Fluoride and Aluminium in Tea (Camellia sinensis L.)—Tea Quality Indicators and Risk Factors for Consumers

Pavlovič,

Tavčar,

Ponikvar-Svet

2023

Molecules

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In recent years, the quality and sourcing of tea have gained importance in Europe, but information remains scarce. The aim of this study was to determine the concentrations of fluoride (F–) and total aluminium (Al) species in infusions of commercially available teas in Slovenia, and thus in Europe, and to relate them to tea quality and their impact on consumer safety. F– concentrations were determined using a fluoride-ion-selective electrode and Al concentrations using inductively coupled plasma optical emission spectroscopy. A comparison of the results obtained for four selected tea samples using the calibration curve and a standard addition technique showed good agreement, with no interferences caused by the sample matrix. The concentrations of 35 commercial teas ranged from 0.34 to 4.79 and 0.51 to 8.90 mg/L for F– and Al, respectively. The average concentrations of the two elements followed the same descending order: black filter > green filter > black leaves ≈ green leaves. Single and multivariate statistical methods supported the categorisation of teas by packaging but not by type, with tea in filter bags being more expensive than loose tea. The linear relationship between F– and Al concentrations in infusions (C(Al) = 1.2134 · C(F–)) allows for the determination of one element and estimation of the other, leading to a significant reduction in laboratory effort and cost. This research advances tea assessment by proposing Al concentration alongside F– as a quality indicator and provides the basis for tea-monitoring protocols. Finally, the daily consumption of larger quantities of tea (≈1 L) with elevated F– and Al concentrations could potentially pose a health risk.

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Emerging techniques for the trace elemental analysis of plants and food-based extracts: A comprehensive review

Rawat,

Bhat,

Dhanjal

et al. 2024

Talanta Open

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Assessment of the aluminium contents of black tea and black tea infusions

Cited by 3 publications

References 32 publications

Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

Fluoride and Aluminium in Tea (Camellia sinensis L.)—Tea Quality Indicators and Risk Factors for Consumers

Emerging techniques for the trace elemental analysis of plants and food-based extracts: A comprehensive review

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