Abstract：
:The quantitative analysis of Al, B, Cu, Fe, Mn, P and Zn by inductively coupled plasma optical emission spectrometry (ICP-OES) and Ca, K and Mg by atomic absorption spectrometry (AAS) has been carried out in both the raw material and infusions from 31 samples of traditional plant stimulants (tea and coffee) and mate, rooibos, honeybush and chamomile. The results were discussed with respect to differences to the beverage quality and their role in the human diet. The levels of elements not significantly differ between tea types (black, green, oolong, white), and between Arabica and Robusta coffee. In comparison with tea, coffee was found to be a poor source of elements with the exception of Ca and Fe. High levels of B, Ca, Cu, Mn, Mg and Zn were found in mate (mainly green type) and of B, Ca, Cu, Fe and P in chamomile, whereas the amounts of all elements in rooibos and honeybush infusions were low (except of Ca). Apart from tea, other stimulants appeared to not represent important sources of potentially harmful amounts of Al for the human diet.
journal_name
Food Chemjournal_title
Food chemistryauthors
Malik J,Szakova J,Drabek O,Balik J,Kokoska Ldoi
10.1016/j.foodchem.2008.04.009subject
Has Abstractpub_date
2008-11-15 00:00:00pages
520-5issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00427-5journal_volume
111pub_type
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