Lithium content in the tea and herbal infusions

• Published in: European food research & technology 2015-08, Vol.241 (2), p.289-293
• Main Authors: Maria, Długaszek, Żaneta, Kurpiewska, Jadwiga, Mierczyk
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Aspalathus linearis; Atherosclerosis; atomic absorption spectrometry; Atomic absorption spectroscopy; atomization; Beverages; Biotechnology; body fluids; Chemistry; Chemistry and Materials Science; Drinking water; Food products; food research; Food Science; foods; Forestry; Functional foods & nutraceuticals; Herbal tea; humans; leaves; Lithium; markets; nutrients; Original Paper; Quantitative research; Scientific imaging; Spectral analysis; Spectrometry; Studies; tap water; Tea; tissues; Urine
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-015-2456-4

Tea infusions provide many valuable nutrients, including elements. Lithium (Li) is an element which appears rather in small amounts both in environment and in the human tissues or body fluids. Now it is known that it plays a part in many important vital functions. Content of Li in food products is generally small, which is associated with its low consumption. The aim of the study was to examine the concentration of Li in the infusions prepared from different sort of teas available in the market. The content of Li was examined in 55 infusions of black, green, red, fruit and herbal teas. Quantitative studies were performed using atomic absorption spectrometry with atomization in graphite furnace. The largest amount of Li was extracted from the leaves of red tea and rooibos as well as some herbal teas. The determined content of Li in tea infusions was in the range 0.02–1.36 µg/g of tea, and 1 cup (250 mL) of analysed infusions (together with a tap water) provides 2.2–3.0 µg of Li.