Speciation and Fractionation of Elements in Tea Infusions

Critical Reviews in Analytical Chemistry

Volumn 42, Issue 4, 2012, Pages 349-365

  Welna, Maja ^a   Szymczycha Madeja, Anna ^a   Stelmach, Ewelina ^a   Pohl, Pawel ^a  

^a WROCLAW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

atomic spectrometry; bioavailability; elements; fractionation analysis; mass spectrometry; speciation analysis; Tea

Indexed keywords

ATOMIC SPECTROMETRY; BIOAVAILABILITY; FRACTIONATION ANALYSIS; SPECIATION ANALYSIS; TEA;

ATOMIC SPECTROSCOPY; BIOACTIVITY; CHEMICAL ELEMENTS;

MASS SPECTROMETRY;

BIOAVAILABILITY; FRACTIONATION; MASS SPECTROMETRY; NUTRITION; SPECIATION (CHEMISTRY); STANDARD (REFERENCE); TEA;

EID: 84865460961     PISSN: 10408347     EISSN: 15476510     Source Type: Journal    
DOI: 10.1080/10408347.2012.694730     Document Type: Review

References (60)

1. Ashraf, W. and Mian, A. A. 2008. Levels of Selected Heavy Metals in Black Tea Varieties Consumed in Saudi Arabia. Bull. Environ. Contam. Toxicol., 81: 101-104.
2. Cairns, W. R. L., Hill, S. J. and Ebdon, L. 1996. Directly Coupled High Performance Liquid Chromatography-Inductively Coupled Plasma-Mass Spectrometry for the Determination of Organometallic Species in Tea. Microchem. J., 54: 88-110.
3. Cao, X., Zhao, G., Yin, M. and Li, J. 1998. Determination of Ultratrace Rare Earth Elements in Tea by Inductively Coupled Plasma Mass Spectrometry with Microwave Digestion and AG50W-X8 Cation Exchange Chromatography. Analyst, 123: 115-119.
4. Chen, Y., Yu, M., Xu, J., Chen, X. and Shi, J. 2009. Differentiation of Eight Tea (Camellia sinensis) Cultivars in China by Elemental Fingerprint of Their Leaves. J. Sci. Food Agric., 89: 2350-2355.
5. Chen, Y., Xu, J., Yu, M., Chen, M. and Shi, J. 2010. Lead Contamination in Different Varieties of Tea Plant (Camellia sinensis L.) and Factors Affecting Lead Bioavability. J. Food Sci., 90: 1501-1507.
6. Costa, L. M., Gouveia, S. T. and Nobrega, J. A. 2002. Comparison of Heating Extraction Procedures for Al, Ca, Mg and Mn in Tea Samples. Anal. Sci., 18: 313-318.
7. Duan, T., Song, X., Jin, D., Li, H., Xu, J. and Chen, H. 2005. Preliminary Results on the Determination of Ultratrace Amounts of Cadmium in Tea Samples Using a Flow Injection On-Line Solid Phase Extraction Separation and Preconcentration Technique to Couple with a Sequential Injection Hydride Generation Atomic Fluorescence Spectrometry. Talanta, 67: 968-974.
8. Erdemoglu, S. B. and Gucer, S. 2005. Selective Determination of Aluminum Bound with Tannin in Tea Infusion. Anal. Sci., 21: 1005-1008.
9. Erdemoglu, S. B., Pyrzynska, K. and Gucer, S. 2000a. Speciation of Aluminium in Tea Infusion by Ion-Exchange Resins and Flame AAS Detection. Anal. Chim. Acta, 411: 81-89.
10. Erdemoglu, S. B., Turkdemir, H. and Gucer, S. 2000b. Determination of Total and Fluoride Bound Aluminium in Tea Infusions by Ion Selective Electrode and Flame Atomic Absorption Spectrometry. Anal. Lett., 33: 1513-1529.
11. Fernandez, P. L., Pablos, F., Martin, M. J. and Gonzalez, A. G. 2002. Multi-Element Analysis of Tea Beverages by Inductively Coupled Plasma Atomic Emission Spectrometry. Food Chem., 76: 483-489.
12. Fernandez-Caceres, P. L., Martin, M. J., Pablos, F. and Gonzalez, A. G. 2001. Differentiation of Tea (Camellia sinensis) Varieties and Their Geographical Origin According to Their Metal Content. J. Agric. Food Chem., 49: 4775-4779.
13. Ferrara, L., Montesano, D. and Senatore, A. 2001. The Distribution of Minerals and Flavonoids in the Tea Plant (Camellia sinensis). Il Farmaco, 56: 397-401.
14. Flaten, T. P. 2002. Aluminium in Tea-Concentrations, Speciation and Bioavailability. Coord. Chem. Rev., 228: 385-395.
15. Flaten, A.-K. and Lund, W. 1997. Speciation of Aluminium in Tea Infusions Studied by Size Exclusion Chromatography with Detection by Post-Column Reaction. Sci. Total Environ., 207: 21-28.
16. Fung, K. F., Zhang, Z. Q., Wong, J. W. C. and Wong, M. H. 2003. Aluminum and Fluoride Concentrations of Three Tea Varieties Growing at Lantau Island, Hong Kong. Environ. Geochem. Health, 25: 219-232.
17. Fung, K. F., Carr, H. P., Poon, B. H. T. and Wong, M. H. 2009. A Comparison of Aluminum Levels in Tea Products from Hong Kong Markets and in Varieties of Tea Plants from Hong Kong and India. Chemosphere, 75: 955-962.
18. Gallaher, R. N., Gallaher, K., Marshall, A. J. and Marshall, A. C. 2006. Mineral Analysis of Ten Types of Commercially Available Tea. J. Food Compos. Anal., 19: S53-S57.
19. Han, W.-Y., Zhao, F.-J., Shi, Y.-Z., Ma, L.-F. and Ruan, J.-Y. 2006. Scale and Causes of Lead Contamination in Chinese Tea. Environ. Pollut., 139: 125-132.
20. Hayacibara, M. F., Queiroz, C. S., Tabchoury, C. P. M. and Cury, J. A. 2004. Fluoride and Aluminum in Teas and Tea-Based Beverages. Rev. Saude Pub., 38: 100-105.
21. Herrador, M. A. and Gonzalez, A. G. 2001. Pattern Recognition Procedures for Differentiation of Green, Black and Oolong Teas According to Their Metal Content from Inductively Coupled Plasma Atomic Emission Spectrometry. Talanta, 53: 1249-1257.
22. Ipeaiyeda, A. R. and Dawodu, M. 2011. Leaching of Manganese, Iron, Copper and Zinc from Tea (Camellia sinensis) in Tea Mug. Electron. J. Environ. Agric. Food Chem., 10: 2240-2247.
23. Jin, C. W., He, Y. F., Zhang, K., Zhou, G. D., Shi, J. L. and Sheng, S. J. 2005. Lead Contamination in Tea Leaves and Non-edaphic Factors Affecting It. Chemosphere, 61: 726-732.
24. Jin, C. W., Du, S. T., Zhang, K. and Lin, X. Y. 2008. Factors Determining Copper Concentration in Tea Leaves Produced at Yuao County, China. Food Chem. Toxicol., 46: 2054-2061.
25. Karak, T. and Bhagat, R. M. 2010. Trace Elements in Tea Leaves, Made Tea and Tea Infusion: A Review. Food Res. Int., 43: 2234-2252.
26. Kralj, B., Krizaj, I., Bukovec, P., Slejko, S. and Milacic, M. 2005. Speciation of Aluminium in Tea Infusions by Use of SEC and FPLC with ICP-OES and ES-MS-MS Detection. Anal. Bioanal. Chem., 383: 467-475.
27. Krejcova, A. and Cernohorsky, T. 2003. The Determination of Boron in Tea and Coffee by ICP-AES Method. Food Chem., 82: 303-308.
28. Kumar, A., Nair, A. G. C., Reddy, A. V. R. and Garg, A. N. 2005. Availability of Essential Elements in Indian and US Tea Brands. Food Chem., 89: 441-448.
29. Li, T., Yu, L. J., Li, M. T. and Li, W. 2007. Comparative Studies on the Qualities of Green Teas in Karst and Non-Karst Areas of Yichang, Hubei Province, PR China. Food Chem., 103: 71-74.
30. Malik, J., Szakova, J., Drabek, O., Balik, J. and Kokoska, L. 2008. Determination of Certain Micro and Macroelements in Plant Stimulants and Their Infusions. Food Chem., 111: 520-525.
31. Mandiwana, K. L., Panichev, N. and Pancheva, S. 2011. Determination of Chromium (VI) in Black, Green and Herbal Teas. Food Chem., 129: 1839-1843.
32. Marchisio, P. F., Sales, A., Cerutti, S., Marchevsky, E. and Martinez, L. D. 2005. On-Line Preconcentration of Cadmium in Commercial Tea Samples Using Polyurethane Foam as Filter Associated with Ultrasonic Nebulization-Inductively Coupled Plasma Optical Emission Spectrometric Detection. Instrum. Sci. Technol., 33: 449-459.
33. Matsuura, H., Hokura, A., Katsuki, F., Itoh, A. and Haraguchi, H. 2001. Multielement Determination and Speciation of Major-to-Trace Elements in Black Tea Leaves by ICP-AES and ICP-MS with the Aid of Size Exclusion Chromatography. Anal. Sci., 17: 391-398.
34. McKenzie, J. S., Jurado, J. M. and De Pablos, F. 2010. Characterisation of Tea Leaves According to Their Total Mineral Content by Means of Probabilistic Neural Networks. Food Chem., 123: 859-864.
35. Mehra, I. and Baker, C. L. 2007. Leaching and Bioavailability of Al, Cu and Mn from Tea (Camellia sinensis). Food Chem., 100: 1456-1463.
36. Moghaddam, M. A., Mahvi, A. H., Asgari, A. R., Yonesian, M., Jahed, G. and Nazmara, S. 2008. Determination of Aluminum and Zinc in Iranian Consumed Tea. Environ. Monit. Assess., 144: 23-30.
37. Moreda-Pineiro, A., Fisher, A. and Hill, S. J. 2003. The Classification of Tea According to Region of Origin Using Pattern Recognition Techniques and Trace Metal Data. J. Food Compos. Anal., 16: 195-211.
38. Mossion, A., Potin-Gautier, M, Delerue, S., Le Hécho, I. and Behra, P. 2008. Effect of Water Composition on Aluminium, Calcium and Organic Carbon Extraction in Tea Infusions. Food Chem., 106: 1467-1475.
39. Müller, M., Anke, M. and Illing-Günther, H. 1997. Availability of Aluminium from Tea and Coffee. Z. Lebensm. Unters. Forsch. A, 205: 170-173.
40. Nookabkaew, S., Rangkadilok, N. and Satayavivad, J. 2006. Determination of Trace Elements in Herbal Tea Products and Their Infusions Consumed in Thailand. J. Agric. Food Chem., 54: 6939-6944.
41. Odegard, K. E. and Lund, W. 1997. Multi-element Speciation of Tea Infusion Using Cation-Exchange Separation and Size-Exclusion Chromatography in Combination with Inductively Coupled Plasma Mass Spectrometry. J. Anal. At. Spectrom., 12: 403-408.
42. Ozcan, M. M., Unver, A., Ucar, T. and Arslan, D. 2008. Mineral Content of Some Herbs and Herbal Teas by Infusion and Decoction. Food Chem., 106: 1120-1127.
43. Ozdemir, Y. and Gucer, S. 1998. Speciation of Manganese in Tea Leaves and Tea Infusions. Food Chem., 61: 313-317.
44. Pohl, P. and Prusisz, B. 2006. Fractionation of Calcium and Magnesium in Honeys, Juices and Tea Infusions by Ion Exchange and Flame Atomic Absorption Spectrometry. Talanta, 69: 1227-1233.
45. Pohl, P. and Prusisz, B. 2007a. Fractionation Analysis of Manganese and Zinc in Tea Infusions by Two-Column Solid Phase Extraction and Flame Atomic Absorption Spectrometry. Food Chem., 102: 1415-1424.
46. Pohl, P. and Prusisz, B. 2007b. Simple and Versatile Operational Fractionation of Fe and Zn in Dietary Products by Solid Phase Extraction on Ion Exchange Resins. Talanta, 71: 411-418.
47. Powell, J. J., Burden, T. J. and Thompson, R. P. H. 1998. In Vitro Mineral Availability from Digested Tea: A Rich Dietary Source of Manganese. Analyst, 123: 1721-1724.
48. Salahinejad, M. and Aflaki, F. 2010. Toxic and Essential Mineral Elements Content of Black Tea Leaves and Their Tea Infusions Consumed in Iran. Biol. Trace Elem. Res., 134: 109-117.
49. Shen, F. M. and Chen, H. W. 2008. Element Composition of Tea Leaves and Tea Infusions and Its Impact on Health. Bull. Environ. Contam. Toxicol, 80: 300-304.
50. Shu, W. S., Zhang, Z. Q., Lan, C. Y. and Wong, M. H. 2003. Fluoride and Aluminium Concentrations of Tea Plants and Tea Products from Sichuan Province, PR China. Chemosphere, 52: 1475-1482.
51. Sofuoglu, S. C. and Kavcar, P. 2008. An Exposure and Risk Assessment for Fluoride and Trace Metals in Black Tea. J. Hazard. Mater., 158: 392-400.
52. Street, R., Drabek, O., Szakova, J. and Mladkova, L. 2007. Total Content and Speciation of Aluminium in Tea Leaves and Tea Infusions. Food Chem., 104: 1662-1669.
53. Tascioglu, S. and Kok, E. 1998. Temperature Dependence of Copper and Chromium Transfer into Various Black and Green Tea Infusion. J. Sci. Food Agric., 76: 200-208.
54. Wong, M. H., Hang, Z. Q., Wong, J. W. C. and 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. Environ. Geochem. Health, 20: 87-94.
55. Wrobel, K., Wrobel, K. and Urbina, E. M. C. 2000. Determination of Total Aluminum, Chromium, Copper, Iron, Manganese, and Nickel and Their Fractions Leached to the Infusions of Black Tea, Green Tea, Hibiscus sabdariffa, and Ilex paraguariensis (Mate) by ETA-AAS. Biol. Trace Elem. Res., 78: 271-280.
56. Xia, L., Hu, B., Jiang, Z., Wu, Y., Li, L. and Chen, R. 2005. 8-Hydroxyquinoline-Chloroform Single Drop Microextraction and Electrothermal Vaporization ICP-MS for the Fractionation of Aluminium in Natural Waters and Drinks. J. Anal. At. Spectrom., 20: 441-446.
57. Xie, M., Von Bohlen, A., Klockenkamper, R., Jian, X. and Gunther, K. 1998. Multielement Analysis of Chinese Tea (Camellia sinensis L.) by Total Reflection X Ray Fluorescence. Z. Lebensm. Unters. Forsch. A, 207: 31-38.
58. Yokel, R. A. and Florence, R. L. 2008. Aluminum bioavailability from tea infusion. Food Chem. Toxicol., 46: 3659-3663.
59. Zhou, C. Y., Wu, J., Wong, M. K., Koh, L. L. and Wee, Y. C. 1996. The Behaviour of Leached Aluminium in Tea Infusions. Sci. Total Environ., 177: 9-16.
60. Zhou, D., Chen, Y. and Ni, D. 2009. Effect of Water Quality on the Nutritional Components and Antioxidant Activity of Green Tea Extracts. Food Chem., 113: 110-114.