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The degree of aluminum extraction to tea infusions due to its interaction with citric acid

 

 

 

 

 

Key words: 

aluminum, citric acid, aluminum citrate, tea.

Summary

Tea is beverage consumed throughout the World. Its infusions possess proven pro-health properties and exceptional values flavoring. Next to a number of bioactive compounds (polyphenols, tannins, mineral salts) in their composition substances with toxicity activity were found. One of them is aluminum, which significant amounts are accumulated in the tea leaves. Because of acidification by citric acid derived from lemon juice, aluminum ions pass into easier absorption and soluble form  – aluminum citrate.  It has been shown that the excess aluminum in the diet causes its accumulation in almost all tissues of the human body, causing many changes, mainly in the nervous system, including Parkinson's and Alzheimer's diseases. Therefore, the purpose of the study was to determine the concentration of aluminum ions in different type of tea infusions and compared the degree of extraction of these ions from tea leaves by the addition of commercial lemon juice. The study involved 8 leaved teas (black, green and red). The aluminum content was determined using Flame Absorption Atomic Spectrometry. The study showed the highest concentration of aluminum ions in green tea infusions. Citric acid increased extraction of aluminum from the leaves to infusions from 18 to 102% while the biggest was observed for red tea.

mgr inż. Olga BIŃCZAK dr hab. inż. Wojciech ZMUDZIŃSKI

Poznan University of Economics and Business Faculty of Commodity Science Department of Food Commodity Science al. Niepodległości 10, 61-875 Poznań, Poland tel. (+48) 61-856 90 45 e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
 

 

 

 

 

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