Determination of aluminum and zinc in Iranian consumed tea

Environmental Monitoring and Assessment

Volumn 144, Issue 1-3, 2008, Pages 23-30

  Moghaddam, M Ahmadi ^a   Mahvi, A H ^a   Asgari, A R ^a   Yonesian, M ^a   Jahed, G H ^a   Nazmara, S H ^a  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Aluminum; Determination; Iran; Tea; Zinc

Indexed keywords

ALUMINA; CONCENTRATION (PROCESS); ZINC;

DETERMINATION; IRAN; TEA; TEA LEAVES;

ALUMINUM;

ALUMINUM; ZINC;

ALUMINUM; CONCENTRATION (COMPOSITION); SOLUBILITY; TEA; ZINC;

ARTICLE; BIOAVAILABILITY; CONCENTRATION (PARAMETERS); DIETARY INTAKE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD QUALITY; INTESTINE ABSORPTION; IRAN; LEACHING; QUALITY CONTROL; TEA; TIME;

ALUMINUM; BEVERAGES; CAMELLIA SINENSIS; HUMANS; IRAN; PLANT EXTRACTS; PLANT LEAVES; TEA; TRACE ELEMENTS; ZINC;

ASIA; EURASIA; IRAN; MIDDLE EAST;

EID: 51649130958     PISSN: 01676369     EISSN: 15732959     Source Type: Journal    
DOI: 10.1007/s10661-007-0006-7     Document Type: Article

References (34)

1. Alfrey, A. C. (1989). Physiology of aluminium in man. In H. J. Gitelman (Ed.) Aluminium and health (pp. 101-124). New York: Marcel Dekker, Inc.
2. Alloway, B. J. (1990). Heavy metals in soils. London: Blackie Academic and Professional.
3. Coriat, A. M., & Gillard, R. D. (1986). Beware the cups that cheer. Nature, 321, 570.
4. Edwardson, J. A., Oakley, A. E., Pullen, R. G. L., McArthur, F. K., Morris, C. M., & Taylor, G. A., et al. (1989). Aluminium and the pathogenesis of neurodegenerative disorders. In R. Massey, & D. Taylor (Eds.) Aluminium in food and the environment (pp. 20-36). London: Royal Society of Chemistry.
5. Flaten, A. K., & Lund, W. (1997). Speciation of aluminium in tea infusions studied by size exclusion chromatography with detection by postcolumn reaction. The Science of the Total Environment, 207, 21-28.
6. Fung, K. F., Zhang, Z. Q., Wong, J. W. C., & Wong, M. H. (2003). Aluminium and fluoride concentrations of three tea varieties growing at Lantau Island, Hong Kong. Environmental Geochemistry and Health, 25, 219-232.
7. Graham, H. N. (1984). Chemistry, consumption and health effects. In G. A. Spiller (Ed.) The methylxanthine beverages and foods (pp. 29-74). New York: Alan R Liss Inc.
8. Greger, J. L. (1992). Dietary and other sources of aluminium intake. In Aluminium in biology and medicine. Ciba foundation symposium (pp. 26-49). Chichester: Wiley.
9. Jackson, M. L. (1983). Aluminium of acid soils in the food chain and senility. Science of the Total Environment, 28, 269-276.
10. Jackson, L. S., & Lee, Y. (1988). Chemical forms of iron, calcium, magnesium and zinc in black, oolong, green and instant black tea. Journal of Food Sciences, 53, 181-184.
11. JECFA (Joint FAO/WHO Expert Committee on Food Additives) (1999). Summary of evaluations performed by the Joint FAO/WHO expert committee on food additives, JECFA 1956-2003. Washington, DC, USA.: ILSI Press, International Life Sciences Institute.
12. Kabata-Pendias, A., & Pendias, H. (2001). Trace elements in soils and plants. Boca Raton: CRC Press.
13. Koch, K. R. (1990). Quantitative determination of aluminium in tea by means of aluminium-27 nuclear magnetic resonance spectroscopy. Analyst, 115, 823-825.
14. Markert, B. (1993). Plants as biomonitors. Weinheim: VCH.
15. Martyn, C. N. (1989). An epidemiological approach to aluminium and Alzheimer's disease. In R. Massey, & D. Taylor (Eds.) Aluminium in food and the environment (pp. 37-39). London: Royal Society of Chemistry.
16. Matsumoto, H., Hirasawa, E., Morimura, S., & Takahashi, S. (1976). Localisation of aluminium in tea leaves. Plant Cell Physiology, 17, 627-631.
17. McLachlan, D. R. C. (1995). Aluminium and the risk for Alzheimer's disease. Environmentrics, 6, 233-275.
18. Mondal, T. K., Bhattacharya, A., Laxmikumaran, M., & Ahuja, P. S. (2004). Recent advances of tea (Camellia sinensis) biotechnology. Plant Cell Tissue and Organ Culture, 76, 195-254.
19. Mueller, M., Anke, M., & Illing-Guenther, H. (1997). Availability of aluminium from tea and coffee. Zeitschrift fur Lebensmittel-Untersuchung Forschung A, 205, 170-173.
20. Nas, S., Gokalp, H. Y., & Sahin, Y. (1993). K-content and Ca content of fresh green tea, black tea, and tea residue determined by X-ray-fluoresence analysis. Zeitschrift fur Lebensmittel-Untersuchung Forschung, 196, 32-37.
21. Ozdemir, Y., & Gucer, S. (1998). Speciation of manganese in tea leaves and tea infusions. Food Chemistry, 61, 313-317.
22. Pennington, J. A., & Jones, J. W. (1989). Dietary intake of aluminium. In H. J. Gitelman (Ed.) Aluminium and health (pp. 67-100). New York: Marcel Dekker, Inc.
23. Powell, J. J., Burden, T. J., & Thompson, R. P. H. (1998). In vitro mineral availability from digested tea: A rich dietary source of manganese. Analyst, 123, 1721-1724.
24. Rajwanshi, P., Singh, V., Gupta, M. K., Kumari, V., Shrivastav, R., & Ramanamurthy, M., et al. (1997). Studies on aluminium leaching from cookware in tea and coffee and estimation of aluminium content in toothpaste, baking powder and paan masala. The Science of the Total Environment, 193, 243-249.
25. Rao, J. K. S. (1994). Aluminium content in tea leaves and in differently prepared tea infusions. Die Nahrung, 38, 533-537.
26. Ruan, J., & Wong, M. H. (2001). Accumulation of fluoride and aluminium related to different varieties of tea plant. Environmental Geochemistry and Health, 23, 53-63.
27. Souci, S. W., Fachmann, W., & Kraut, H. (1986). Food composition and nutrition tables 1986/87 p. 1001. Stuttgart: Wissenschaftliche Verlagsgesellschaft mbH.
28. Stewart, W. K. (1989). Aluminium toxicity in individuals with chronic renal disease. In R. Massey, & D. Taylor (Eds.) Aluminium in food and the environment (pp. 6-19). London: Royal Society of Chemistry.
29. The Tea Council (2004). Available from http://www.teacouncil.co.uk.
30. Thompson, M., & Wood, S. (1982). Atomic absorption methods in applied geochemistry. In J. E. Cantle (Ed.) Atomic absorption spectrometry, techniques and instrumentation in analytical chemistry (Vol. 5). Netherlands: Elsevier.
31. Wang, L., Su, D., & Wang, Y. (1994). Studies on the aluminium content in Chinese foods and the maximum permitted levels of aluminium in wheat flour products. Biomedical and Environmental Sciences, 7, 91-99.
32. Wills, M. R., & Savory, J. (1988). Aluminium toxicity and chronic renal failure. In H. Sigel (Ed.) Metal ions in biological systems. New York: Marcel Dekker.
33. Wong, M. H., Zhang, Z. Q., Wong, J. W. C., & Lan, C. Y. (1998). Trace metal contents (Al, Cu and Zn) of tea: Tea and soil from two tea plantations, and tea products from different provinces of China. Environmental Geochemistry and Health, 20, 87-94.
34. Zhou, C. Y., Wu, J., Chi, H., Wong, M. K., Koh, L. L., & Wee, Y. C. (1996). The behaviour of leached aluminium in tea infusions. The Science of the Total Environment, 177, 9-16.