| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1187442 | Food Chemistry | 2008 | 9 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Aurélie Mossion, Martine Potin-Gautier, Sébastien Delerue, Isabelle Le Hécho, Philippe Behra,