Tea has several types of essential elements. Potassium,
magnesium and phosphorus are some examples of these elements.
Tea is widely used drink in Turkey, also some people puts a lemon
wedge to tea for different taste. In this study potassium, magnesium
and phosphorus contents after the hot water brewing of black and
green tea were determined by Optical Emission Spectroscopy (ICPOES).
Furthermore, how the lemon addition to teas affects the
concentrations of the potassium, magnesium and phosphorus
amount are investigated.
From the results, potassium, magnesium and phosphorus
concentrations are found as 3003.3, 597.1, 1167.2 ppm in black tea
and 3718.0, 3830.5, 376.4 ppm in green tea, respectively. After
lemon addition potassium, magnesium and phosphorus
concentrations are changed to 14930, 830.4, 1113.5 ppm in black tea
and 15460.0, 909.5, 1152.5 ppm in green tea, respectively.
It is seen that lemon addition affects some essential elements in
black and green Turkish teas.
[1] http://en.wikipedia.org/wiki/Tea_(disambiguation) retrieved on
26.01.2012
[2] http://en.wikipedia.org/wiki/Tea_culture retrieved on 26.01.2012
[3] http://en.wikipedia.org/wiki/Turkish_tea retrieved on 26.01.2012
[4] http://aboutteas.com/hello-world/ retrieved on 26.01.2012.
[5] http://www.osmanlielsanatlari.com/default.asp?git=9&urun=66470
retrieved on 26.01.2012.
[6] http://www.allaboutturkey.com/tea.htm retrieved on 26.01.2012.
[7] http://www.natural-health-information-centre.com/potassium.html
retrieved on 26.01.2012.
[8] http://www.natural-health-information-centre.com/phosphorus.html
retrieved on 26.01.2012.
[9] http://www.natural-health-information-centre.com/magnesium.html
retrieved on 26.01.2012.
[10] P.L.Fernandez, F. Pablos, M.J. Martin, A.G.Gonzalez, "Multi-element
analysis of tea beverages by inductively coupled plasma atomic
emission spectrometry", Food Chem, vol. 76, pp. 483-489, August
2003.
[11] H. Matsuura, A.H. Hokura, F. Katsuki, A. Itoh, H. Haraguchi,
"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, vol. 17, 391-398, 2001.
[12] M. Salahinejad, F.Aflaki,"Toxic and essential mineral elements content
of black tea leaves and their tea infusions consumed in Iran", Biol.
Trace Elem. Res. vol, 134, pp. 109-117, 2010.
[13] A. Krejcova, T. Cernohorsky, "The determination of boron in tea and
coffee by ICP-AES method", Food Chem, vol. 82, pp. 303-308, August
2003.
[14] A. S. Kipcak, O. Dere Ozdemir, S. Hafizoglu, E. Moroydor Derun, M.
B. Piskin, "Determination of some essential element concentrations in
turkish teas", in Proc. Abstract Index Book, 12th Mediterranean
Congress in Chemical Engineering, Barcelona, Spain, November 2011,
pp. 58, poster 23_015_P.
[15] O. D. Ozdemir, A.S. Kipcak, E. M. Derun, N. Tugrul, M. B. Piskin,
"The analysis of the boron amounts in coffees by the method of ICPOES",
International Review of Chemical Engineering Rapid
Communications (IRECHE), Issue 2, Vol. 2, pp. 326-328, March 2010.
[16] C. Zhang, "Fundamentals of environmental sampling and analysis",
Wiley-Interscience, 2007, pp.221.
[17] http://iom.edu/Activities/Nutrition/SummaryDRIs/~/media/Files/Activit
y%20Files/Nutrition/DRIs/RDA%20and%20AIs_Vitamin%20and%20E
lements.pdf retrieved on 08.02.2012.
[1] http://en.wikipedia.org/wiki/Tea_(disambiguation) retrieved on
26.01.2012
[2] http://en.wikipedia.org/wiki/Tea_culture retrieved on 26.01.2012
[3] http://en.wikipedia.org/wiki/Turkish_tea retrieved on 26.01.2012
[4] http://aboutteas.com/hello-world/ retrieved on 26.01.2012.
[5] http://www.osmanlielsanatlari.com/default.asp?git=9&urun=66470
retrieved on 26.01.2012.
[6] http://www.allaboutturkey.com/tea.htm retrieved on 26.01.2012.
[7] http://www.natural-health-information-centre.com/potassium.html
retrieved on 26.01.2012.
[8] http://www.natural-health-information-centre.com/phosphorus.html
retrieved on 26.01.2012.
[9] http://www.natural-health-information-centre.com/magnesium.html
retrieved on 26.01.2012.
[10] P.L.Fernandez, F. Pablos, M.J. Martin, A.G.Gonzalez, "Multi-element
analysis of tea beverages by inductively coupled plasma atomic
emission spectrometry", Food Chem, vol. 76, pp. 483-489, August
2003.
[11] H. Matsuura, A.H. Hokura, F. Katsuki, A. Itoh, H. Haraguchi,
"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, vol. 17, 391-398, 2001.
[12] M. Salahinejad, F.Aflaki,"Toxic and essential mineral elements content
of black tea leaves and their tea infusions consumed in Iran", Biol.
Trace Elem. Res. vol, 134, pp. 109-117, 2010.
[13] A. Krejcova, T. Cernohorsky, "The determination of boron in tea and
coffee by ICP-AES method", Food Chem, vol. 82, pp. 303-308, August
2003.
[14] A. S. Kipcak, O. Dere Ozdemir, S. Hafizoglu, E. Moroydor Derun, M.
B. Piskin, "Determination of some essential element concentrations in
turkish teas", in Proc. Abstract Index Book, 12th Mediterranean
Congress in Chemical Engineering, Barcelona, Spain, November 2011,
pp. 58, poster 23_015_P.
[15] O. D. Ozdemir, A.S. Kipcak, E. M. Derun, N. Tugrul, M. B. Piskin,
"The analysis of the boron amounts in coffees by the method of ICPOES",
International Review of Chemical Engineering Rapid
Communications (IRECHE), Issue 2, Vol. 2, pp. 326-328, March 2010.
[16] C. Zhang, "Fundamentals of environmental sampling and analysis",
Wiley-Interscience, 2007, pp.221.
[17] http://iom.edu/Activities/Nutrition/SummaryDRIs/~/media/Files/Activit
y%20Files/Nutrition/DRIs/RDA%20and%20AIs_Vitamin%20and%20E
lements.pdf retrieved on 08.02.2012.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:62038", author = "A. S. Kipcak and O. Dere Ozdemir and E. Moroydor Derun and M. B. Piskin", title = "Lemon Effect on Some Elements in Turkish Teas", abstract = "Tea has several types of essential elements. Potassium,
magnesium and phosphorus are some examples of these elements.
Tea is widely used drink in Turkey, also some people puts a lemon
wedge to tea for different taste. In this study potassium, magnesium
and phosphorus contents after the hot water brewing of black and
green tea were determined by Optical Emission Spectroscopy (ICPOES).
Furthermore, how the lemon addition to teas affects the
concentrations of the potassium, magnesium and phosphorus
amount are investigated.
From the results, potassium, magnesium and phosphorus
concentrations are found as 3003.3, 597.1, 1167.2 ppm in black tea
and 3718.0, 3830.5, 376.4 ppm in green tea, respectively. After
lemon addition potassium, magnesium and phosphorus
concentrations are changed to 14930, 830.4, 1113.5 ppm in black tea
and 15460.0, 909.5, 1152.5 ppm in green tea, respectively.
It is seen that lemon addition affects some essential elements in
black and green Turkish teas.", keywords = "Hot water brewing, ICP-OES, lemon, tea", volume = "6", number = "7", pages = "608-4", }