Mineral content of some herbs and herbal teas by infusion and decoction

Food Chemistry · Şubat 2008

Makale Bilgileri

DergiFood Chemistry

Yayın TarihiŞubat 2008

Cilt / Sayfa106 · 1120-1127

DOI10.1016/j.foodchem.2007.07.042

Scopus ID2-s2.0-34548483719

Özet Sage (Salvia fruticosa L.), anise (Pimpinella anisum L.), Hawthorn (Crataegus orientalis), rosemary (Rosmarinus officinalis L.), mountain tea (Sideritis spp), basil (Ocimum basilicum L.), lime flower (Tilia cordata), nettle (Urtica dioica L.), thyme (Thymbra spicata), coriander (Coriandrum sativum L.), rosehip (Rosa canina L.), mentha (Mentha piperita L.), balm (Melissa officinalis L.), tea (Camelia sinensis L.) (Black and green), sena leaf (Casia angustifolia), camomile (Matricaria chamomilla), tarragon (Artemisia dracunculus L.), cinnamon (Cinnamomum casia) and fennel (Foeniculum vulgare L.) were used as plant material in this study. Decoction was applied to R. canina, A. dracunculus and C. casia, and infusion was applied to other plant materials. Ten, 15 and 20 min were used as a time parameter for both infusion and decection. Inductive coupled plasma atomic emission spectrometry (ICP-AEs) has been used for the determination of the elements in all infusions, decoctions and plant material. The Fe (1295.65 ppm) and Mg (3178.74 ppm) of M. officinalis, P (12698.05 ppm) and Pb (3.85 ppm) of green tea, Ca (19685.70 ppm) of C. orientalis, K (29167.53 ppm), Cu (12.18 ppm) and Na (2563.86 ppm) of C. casia, Zn (26.00 ppm) of M. chamomille and Se (23.53 ppm) contents of C. sativum were higher than the other plant materials. Ca (28.621 mg/100 ml) was the highest in concentration in the infusion of C. angustifolia for 10, 15 and 20 min. Ca could not be found in black and green teas. K (231.390 mg/100 ml) and P (24.857 mg/100 ml) contents were the highest in A. dracunculus tea. Mg (16.230 mg/100 ml) content of O. basilicum was determined as the highest. In general, the minerals that difuse to the tea at higher concentrations at the 10th minute were Ag, B, Cu, Co, Fe, ln and Zn, at the 15th minute were Ag, B, Cu, Co, K, ln and Zn and at the 20th minute were Ag, B, Cu, Co, ln, Fe and K. As a result, 10 min was the optimum time for getting the minerals into the tea, and it is apparent that plants and teas are good sources of the minerals. © 2007 Elsevier Ltd. All rights reserved.