NDLI: Lemon Effect on Some Elements in Turkish Teas

Content Provider	Semantic Scholar
Author	Kipcak, Azmi Seyhun Ozdemir, Ozgul Dere Derun, Emek Moroydor Pişkin, Mehmet Burçin
Copyright Year	2012
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
Starting Page	606
Ending Page	609
Page Count	4
File Format	PDF HTM / HTML
Volume Number	6
Alternate Webpage(s)	http://waset.org/publications/13014/lemon-effect-on-some-elements-in-turkish-teas
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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