کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1187442 | 963463 | 2008 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of water composition on aluminium, calcium and organic carbon extraction in tea infusions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 106, Issue 4, 15 February 2008, Pages 1467–1475
Journal: Food Chemistry - Volume 106, Issue 4, 15 February 2008, Pages 1467–1475
نویسندگان
Aurélie Mossion, Martine Potin-Gautier, Sébastien Delerue, Isabelle Le Hécho, Philippe Behra,