Effect of water composition on aluminium, calcium and organic carbon extraction in tea infusions

Tea infusion is the second world wide consumed beverage. In this study, total aluminium and calcium concentrations, total organic carbon and total polyphenol content were determined and compared with respect to the origin of tea leaves, their particle size (broken or whole leaves) and also the miner...

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Bibliographic Details
Published in:Food chemistry 2008-02, Vol.106 (4), p.1467-1475
Main Authors: Mossion, Aurélie, Potin-Gautier, Martine, Delerue, Sébastien, Le Hécho, Isabelle, Behra, Philippe
Format: Article
Language:English
Subjects:
aluminum
Analytical chemistry
Biological and medical sciences
calcium
carbon
Chemical Sciences
Coffee, tea and other stimulative beverage industries
Environmental Engineering
Environmental Sciences
extraction
Extraction mechanism
food analysis
food composition
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Global Changes
infusions
leaves
mineral content
organic compounds
particle size
pectins
polyphenols
soaking
tea (beverage)
Tea infusion
Water composition
water quality
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Summary:Tea infusion is the second world wide consumed beverage. In this study, total aluminium and calcium concentrations, total organic carbon and total polyphenol content were determined and compared with respect to the origin of tea leaves, their particle size (broken or whole leaves) and also the mineral composition of four waters. It appeared that the higher the mineral content, the lower the extraction yield of aluminium, total organic carbon and total polyphenols. This could be due to calcium uptake by leaves. Calcium present in mineral waters could be complexed with pectins present in cell walls thus leading to a decrease in the element extraction.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.05.098