Correlation of lithium bioaccessibility from tea (Camellia sinensis L.) with tea type and consumption habits


SEVEN ERDEMİR Ü., Gucer S.

FOOD CHEMISTRY, vol.244, pp.364-370, 2018 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 244
  • Publication Date: 2018
  • Doi Number: 10.1016/j.foodchem.2017.10.053
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.364-370
  • Keywords: Tea (Camellia sinensis L.), Lithium, Bioaccessibility, Consumption Habit, Inductively Coupled Plasma Mass Spectrometry, ICP-MS, ELEMENTS, BIOAVAILABILITY, FRACTIONATION, POLYPHENOLS, METABOLISM, INFUSIONS, METALS

Abstract

In this study, the total contents, leachability into tea infusions, and bioaccessibility of lithium from black, Earl Grey, and green teas were evaluated by inductively coupled plasma mass spectrometry. Leachabilities were evaluated after infusion for 2, 5, or 10 min. Bioaccessibility was determined in vitro under simulated stomach and intestinal digestion conditions. Addition of lemon juice, sugar, or milk for consumption, and calcium, tannic acid, and citric acid as additives were evaluated to determine if they affected bioaccessibility of lithium from black tea. The bioaccessible lithium contributed to 0.01%, 0.02%, and 0.03% of the recommended dietary allowances of lithium for black, Earl Grey, and green tea samples, respectively. These contributions may increase up to 4.4 times or decrease up to seven times with certain additives.