Abstract
ABSTRACTThe chemical forms of iron, calcium, magnesium and zinc were quantified in black, oolong, green and instant black tea infusions. Iron was least soluble in black tea (69%) and most soluble in instant black tea (100%). Calcium was least soluble in green tea (46%) and instant black tea (35%). Almost all magnesium and zinc (89%‐98%) were soluble in all teas. The fermented teas had more complexed iron than unfermented tea. Conversely, more ionic iron was in green tea. All ionic iron in the four teas was in the ferric state. Tannase, a polyphenol degrading enzyme, and lemon juice solubilized iron and calcium in some teas. Tannase and lemon juice might reduce the detrimental effect of tea on mineral availability.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
