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Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas

Author

Listed:
  • Tugce YALCIN GORGULU

    (Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey)

  • Azmi Seyhun KIPCAK

    (Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey)

  • Ozgul DERE OZDEMIR

    (Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey)

  • Emek MOROYDOR DERUN

    (Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey)

  • Sabriye PISKIN

    (Department of Chemical Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey)

Abstract

Fennel, mint (peppermint), and sage herbal teas and apple, lemon, and rosehip fruit teas were selected for the determination of the following risk elements contents: aluminium (Al), arsenic (As), barium (Ba), cadmium (Cd), nickel (Ni), lead (Pb), and antimony (Sb). Moreover, the effect of lemon on these elements contents was also examined. Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) was used for these experiments on selected teas (2 g of tea infused in 100 ml of water). The maximum changes of elements concentrations after the lemon addition were as follows: Al 1077 µg/l in lemon tea; Ba 12560 µg/l in rosehip tea; Cd 183 µg/l in sage tea; Ni 1136 µg/l in fennel tea; and Pb 238 µg/l in lemon tea. Both As and Sb were below the detection limits in pure tea and lemon-infused teas. This study indicated that after the lemon addition, rosehip tea had a hazard index (HI) value of 10827 × 10-4 for 200 ml/day (2 cups/day), which represents a high risk for human health. If lemon is added to rosehip tea for consumption, 100 ml/day is recommended according to the calculated HI values.

Suggested Citation

  • Tugce YALCIN GORGULU & Azmi Seyhun KIPCAK & Ozgul DERE OZDEMIR & Emek MOROYDOR DERUN & Sabriye PISKIN, 2014. "Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teas," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(6), pages 555-562.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:6:id:83-2014-cjfs
    DOI: 10.17221/83/2014-CJFS
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