Yalcin Gorgulu Tugce, Uygunoz Deniz, Kipcak Azmi Seyhun, Moroydor Derun Emek
Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Davutpasa Street No. 127, Esenler, 34220 Istanbul, Turkey.
J Food Sci Technol. 2022 Sep;59(9):3540-3547. doi: 10.1007/s13197-021-05348-2. Epub 2022 Jan 6.
Healthy nutrition requires to notice risk element content of daily ingested foods and beverages. Several tea types are frequently consumed beverages in daily routine and social situations. Carbonate, although it is not in the natural ingredients of tea, can be added to maintain more brew. Also it gives brilliant red colour while reducing the brewing cost. For this respect, in this study, carbonate added infusions of some black teas (black, earl grey and green tea), herbal teas (fennel, mint and sage tea) and fruit teas (apple, lemon and rosehip) was investigated by inductively coupled plasma optical emission spectrometer (ICP-OES) for the determination of carbonate addition to the risk element (Al, As, Ba, Cd, Mo, Pb, Sb and Ti) contents of teas. Also, the microwave digestion analysis applied by dissolving tea powders in acid solution was conducted in order to investigate how much risk element transfer to the brew. Prior to microwave digestion process, the total risk element contents of the tea grains were determined by again ICP-OES. Furthermore, health risk assessment studies including non-carcinogenic and carcinogenic risks were conducted. According to the health risk assessment results of 200 mL daily consumed teas, hazard index (HI) was found less than 1 and target carcinogenic risk (TCR) was determined as less than 1 × 10 which shows all selected tea samples are in the low risk group.
健康的营养需要关注日常摄入的食物和饮料中的风险元素含量。几种茶是日常生活和社交场合中经常饮用的饮品。碳酸盐虽然不是茶叶的天然成分，但可以添加以保持更多的冲泡量。此外，它在降低冲泡成本的同时还能赋予明亮的红色。出于这个原因，在本研究中，通过电感耦合等离子体发射光谱仪（ICP-OES）对添加了碳酸盐的一些红茶（黑茶、伯爵茶和绿茶）、花草茶（茴香茶、薄荷茶和鼠尾草茶）和水果茶（苹果茶、柠檬茶和玫瑰果茶）进行了研究，以测定添加碳酸盐对茶叶中风险元素（铝、砷、钡、镉、钼、铅、锑和钛）含量的影响。此外，通过将茶粉溶解在酸性溶液中进行微波消解分析，以研究有多少风险元素转移到冲泡液中。在微波消解过程之前，再次通过ICP-OES测定茶粒中的总风险元素含量。此外，还进行了包括非致癌风险和致癌风险的健康风险评估研究。根据每日饮用200毫升茶的健康风险评估结果，发现危害指数（HI）小于1，目标致癌风险（TCR）确定为小于1×10，这表明所有选定的茶样品都处于低风险组。
