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