Dietary Content and Evaluation of Metals in Four Types of Tea (White, Black, Red and Green) Consumed by the Population of the Canary Islands

Gonzalez Weller D,Gutiérrez Aj,Rubio C

doi:10.4172/2153-2435.1000428

Abstract

Objective: The aim of this study was to analyze the contents of Cd, Co, Cr, Cu, Fe, Mg, Ni, Pb, Zn in samples of four types of tea (Camellia sinensis) consumed in the Canary Islands: white, black, red and green tea, in order to determine their intake through consumption. Methods: A total of 80 samples (20 of each type of tea) were analyzed by ICP-OES. Results: The highest concentrations of Cd, Co, Mg, Pb and Zn were found in samples of white tea, those of Cr, Fe and Ni in the red tea, and those of Cu in green tea. While the lowest levels of Cd, Co, Fe, Pb and Zn were found in black tea, those of Cr, Mg and Ni in the green tea, and those of Cu in the white tea. Conclusion: The calculated intakes of each metal (assuming the consumption of a cup of tea 2 g/ day) shows that Cr, Cu, Fe, Mg and Zn make a negligible contribution to the RDI, and the same applies to Cd to the PTMI and Pb to the PTWI.

Highlights

Tea or blends of tea are understood to be the buds, shoots and young leaves of the shrub Camellia sinensis (Theaceae) [1]
Cadmium concentrations ranged from 38.20 mg/kg in white tea and the levels in black tea were below the detection limit (
In the case of chromium, 2.56 mg/kg was the maximum content which was found in the red tea and the minimum was 0.26 mg/kg which was found in the green tea

Summary

Introduction

Tea or blends of tea are understood to be the buds, shoots and young leaves of the shrub Camellia sinensis (Theaceae) [1] This shrub of Asian origin has been cultivated since ancient times [2] and is currently being grown in much of Asia, Africa, Turkey and other countries. Note that the four types of tea which are the objects of this study (white, black, red and green), have beneficial properties for human health, black tea has antioxidant properties [6], hepatoprotective [7], antiarterioesclerotic [8], lipolytic, thermogenic [9,10], and anticarcinogenic [11]. Red tea has antioxidant features [28], antiarterioesclerotic [8], lipolytic, thermogenic [29] and anticarcinogenic [30]

Methods

Results

Conclusion