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Temperature dependence of copper, iron, nickel and chromium transfers into various black and green tea infusions
Author(s) -
Taşcioğlu Sülin,
Kök Ece
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199802)76:2<200::aid-jsfa884>3.0.co;2-w
Subject(s) - chromium , brewing , copper , nickel , metal , chemistry , metallurgy , green tea , black tea , materials science , food science , fermentation
Transfer ratios of copper, iron, nickel and chromium from 10 blended, unblended, instant and green tea samples of Turkish or British origin into the infusions have been determined at different brewing temperatures (18, 40, 60 and 80°C). The transfer ratio of each metal into the infusion appeared to be dependent on both temperature and strength of infusions as well as the kind of tea. Ingested metal amounts were calculated and discussed. © 1998 SCI.