Abstract
The current study aims to assess the infusion pattern of three important micronutrients namely copper (Cu), iron (Fe), and zinc (Zn) contents from black tea samples produced in Assam (India) and Thohoyandou (South Africa). Average daily intakes and hazardous quotient were reported for these micronutrients. Total content for Cu, Fe, and Zn varied from 2.25 to 48.82mgkg-1, 14.75 to 148.18mgkg-1, and 28.48 to 106.68mgkg-1, respectively. The average contents of each of the three micronutrients were higher in tea leaves samples collected from South Africa than those from India while the contents in tea infusions in Indian samples were higher than in South African tea samples. Results of this study revealed that the consumption of 600mL tea infusion produced from 24g of made tea per day may be beneficial to human in terms of these micronutrients content. Application of nonparametric tests revealed that most of the data sets do not satisfy the normality assumptions. Hence, the use of both parametric and nonparametric statistical analysis that subsequently revealed significant differences in elemental contents among Indian and South African tea.
Highlights
Heavy metals accumulation by plants and their subsequent transfer to human beings either through food or beverages is gaining tremendous global relevance [1]
Black tea accounted for around 80% of global tea production [2] and is manufactured following the five steps starting from plucking of young shoots: Plucked fresh tea leaves withered rolled fermented dried
The Indian tea samples (IND 1 to IND 3) exceed the permissible limit of Cu in made tea prescribed in Germany (40 mg kg-1; [30]), USEPA’s health criteria (30 mg kg-1; [31]), WHO Provisional guideline limit (2 mg kg-1; [32]) and
Summary
Heavy metals accumulation by plants and their subsequent transfer to human beings either through food or beverages is gaining tremendous global relevance [1]. Young shoots (comprising of two young leaves and one bud) from tea (Camellia sinensis L.) plant are often used for preparation of made tea. 67% of the total world population consume tea infusion (i.e. water extract of made tea) as healthy and non-alcoholic refreshing drink [2]. Black tea accounted for around 80% of global tea production [2] and is manufactured following the five steps starting from plucking of young shoots: Plucked fresh tea leaves (i.e. young shoots) withered rolled fermented dried. Its wide acceptability as fillips in the global market is attested by about 18 to 20 billion cups of tea that are consumed daily in the world [4]. The total tea producing area in the world is 3.52 million ha of which India and South
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