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Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition
| Content Provider | Semantic Scholar |
|---|---|
| Author | Derun, Emek Moroydor Kipcak, Azmi Seyhun Ozdemir, Ozgul Dere Pişkin, Mehmet Burçin |
| Copyright Year | 2012 |
| Abstract | Tea is consumed by a big part of the world’s population. It has an enormous importance for the Turkish culture. Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea infusions may significantly contribute to daily dietary requirements of elements. Different instrumental techniques are used for determination of these elements. But atomic and mass spectroscopic methods are preferred most. In these study chromium, iron and selenium contents after the hot water brewing of black and green tea were determined by Optical Emission Spectroscopy (ICP-OES). Furthermore, effect of lemon addition on chromium, iron and selenium concentration tea infusions is investigated. Results of the investigation showed that concentration of chromium, iron and selenium increased in black tea with lemon addition. On the other hand only selenium is increased with lemon addition in green tea. And iron concentration is not detected in green tea but its concentration is determined as 1.420 ppm after lemon addition. Keywords—Black tea, green tea, ICP-OES, lemon |
| Starting Page | 1018 |
| Ending Page | 1022 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| Volume Number | 6 |
| Alternate Webpage(s) | http://waset.org/publications/7515/cr-fe-and-se-contents-of-the-turkish-black-and-green-teas-and-the-effect-of-lemon-addition |
| Alternate Webpage(s) | https://waset.org/publications/7515/cr-fe-and-se-contents-of-the-turkish-black-and-green-teas-and-the-effect-of-lemon-addition |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
