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P. O. Owuor, F. O. Gone, D. B. Onchiri and I. O. Jumba, “Levels of Aluminum in Green Tea Leaf of Clonal Tea, Black Tea Liquors, and Effects of Rates of Nitrogen Fertilizers on the Aluminum Black Tea Contents,” Food Chemistry, Vol. 35, 1990, pp. 59-69. doi:10.1016/0308-8146(90)90131-M

has been cited by the following article:

• TITLE: Aluminum Contents in Dry Leaves and Infusions of Commercial Black and Green Tea Leaves: Effects of Sucrose and Ascorbic Acid Added to Infusions

  AUTHORS: Diego Armando Bárcena-Padilla, Marisela Bernal-González, Amalia Panizza-de-León, Rolando Salvaor García-Gómez, Carmen Durán-Domínguez-de-Bazúa

  KEYWORDS: Aluminum Contents, Commercial Black and Green Tea Dry Leaves, Infusions, Sucrose, Ascorbic Acid

  JOURNAL NAME: Natural Resources, Vol.2 No.3, September 29, 2011

  ABSTRACT: Tea consumption has increased due to its beneficial effects. Results from a lab study on the effect of sucrose (5 g per cup, 150 mL) and/or ascorbic acid (2 mL per cup, 150 mL) on dissolved aluminum compounds during the infusion of two commercial types of dry tea leaves (black, green) with boiling water (5, 15 min infusion time) are presented. Factors influencing the presence of dissolved aluminum in the infusions of both tea leaves were infusion time and sugar contents, as well as the interaction between ascorbic acid and sucrose (p