High throughput analytical methodologies entailing low-cost multielemental analysis are attractive for identifying and quantitating elements in medicinal herb infusions. The aim of the present research was to develop a cost-effective and fast method for multielemental analysis of black tea and mint infusions by low-power TXRF instrumentation. The developed methodology was applied to study how infusion time, water temperature and type of water used to prepare infusions (tap, mineral and high purity water) affect element content in the resulting tea and mint beverages. Additionally, pH, conductivity, hardness and anionic composition of infusions and the different water types used to prepare the infusions were also considered. The elemental composition (K, Ca, Mn, Fe, Ni, Cu, Zn, Br, Rb, Sr) of different preparations, as well as infusions from different commercial tea brands available in Jamaican and Spanish markets is reported. It is expected that the TXRF method developed as well as the information derived from this study may be useful in the fields of nutrition and health.
This is a preview of subscription content, access via your institution.
Buy single article
Instant access to the full article PDF.
Tax calculation will be finalised during checkout.
Subscribe to journal
Immediate online access to all issues from 2019. Subscription will auto renew annually.
Tax calculation will be finalised during checkout.
Ashenef A (2014) Essential and toxic metals in tea (Camellia sinensis) imported and produced in Ethiopia. Food Addit Contam: Part B Surveill 7:30–36
Dalipi R, Marguí E, Borgese L, Depero LE (2017) Multi-element analysis of vegetal foodstuff by means of low power total reflection X-ray fluorescence (TXRF) spectrometry. Food Chem 218:348–355
Danrong Z, Yuqiong C, Dejiang N (2009) Effect of water quality on the nutritional components and antioxidant activity of green tea extracts. Food Chem 113:110–114
De La Calle I, Costas M, Cabaleiro N, Lavilla I, Bendicho C (2013) Fast method for multielemental analysis of plants and discrimination according to the anatomical part by total reflection X-ray fluorescence spectrometry. Food Chem 138:234–241
Feng H, Wang T, Fong S, Li Y (2003) Sensitive determination of trace-metal elements in tea with capillary electrophoresis by using chelating agent 4-(2-pyridylazo)resorcinol (PAR). Food Chem 81:607–611
Fernández PL, Pablos F, Martín MJ, González AG (2002) Multielement analysis of tea beverages by inductively coupled plasma atomic emission spectrometry. Food Chem 76:483–489
Islam MA, Ebihara M (2017) Element characterization of Japanese green tea leaves in tea infusion residue by neutron-induced prompt and delayed gamma-ray analysis. Arab J Chem. doi:10.1016/j.arabcj.2012.11.008
Karak T, Bhagat RM (2010) Trace elements in tea leaves, made tea and tea infusions: a review. Food Res Int 43:2234–2252
Khunder A, Sawan MK, Karjou J, Razouk AK (2009) Determination of trace elements in Syrian medicinal plants and their infusions by energy dispersive X-ray fluorescence and total reflection X-ray fluorescence spectrometry. Spectrochim Acta B 64:721–725
Leach RM, Harris ED (1997) Manganese. In: O’Dell BL, Sunde RA (eds) Handbook of nutritionally essential elements. Marcel Dekker, New York, pp 335–355
Marbaniang DG, Baruah P, Decruse R, Dkhar ER, Diengdoh DF, Nongpiur CL (2011) Study of trace metal (Cr, Mn, Fe, Co, Ni, Cu, Zn and Cd) composition in tea available at Shillong, Meghalaya, India. Int J Environ Prot 1:13–21
Marguí E, Van Grieken R (2009) X-ray fluorescence spectrometry and related techniques: an introduction. Momentum Press, Newyork
Powell JJ, Trevor J, Burden TJ, Thompson RPH (1998) In vitro mineral availability from digested tea: a rich dietery source of manganese. Analyst 133:1721–1724
Queralt I, Ovejero M, Carvalho ML, Marques AF, Llabrés JM (2005) Quantitative determination of essential and trace element content of medicinal plants and their infusions by XRF and ICP techniques. X-Ray Spectrom 34:213–217
Salvador MJ, Lopes GN, Filho VFN, Zucchi OLAD (2002) Quality control of commercial tea by X-ray fluorescence. X-Ray Spectrom 31:141–144
Sheng HW (2000) Sodium, chloride and potassium. In: Stipanuk MH, Saunders WB (eds) Biochemical and physiological aspects of human nutrition. W.B. Saunders Company, Philadelphia, pp 686–710
Streli C (2006) Recent advances in TXRF. Appl Spectrosc Rev 41:473–489
Szymczycha-Madeja A, Welna M, Pohl P (2012) Elemental analysis of teas and their infusions by spectrometric methods. TrAC Trends Anal Chem 35:165–181
Szymczycha-Madeja A, Welna M, Pohl P (2015) Determination of essential and non-essential elements in green and black teas by FAAS and ICPOES simplified-multivariate classification of different tea products. Microchem J 121:122–129
Welna M, Szymczycha-Madeja A, Pohl P (2013) A comparison of samples preparation strategies in the multi-elemental analysis of tea by spectrometric methods. Food Res Int 53:922–930
Wrobel K, Wrobel K, Urbina EMC (2000) Determination of total aluminium, chromium, copper, iron, manganese, and nickel and their fractions leached to the infusions of black tea, green tea, Hibiscus sabdariffa, and Ilex paraguariensis (maté) by ETA-AAS. Biol Trace Elem Res 78:271–280
Xie M, Von Bohlen A, Klockenkämper R, Jian X, Günther K (1998) Multielement analysis of Chinese tea (Camellia sinensis) by total-reflection X-ray fluorescence. Z Lebensm Unters Forsch A 207:31–38
Ye X, Jin S, Wang D, Zhao F, Yu Y, Zheng D, Ye N (2017) Identification of the origin of white tea based on mineral element content. Food Anal Methods. doi:10.1007/s12161-016-0568-5
Zhang H-Q, Ni B-F, Tian W-Z, Zhang G-Y, Huang D-H, Liu C-X, Xiao C-J, Sun H-C, Zhao C-J (2011) Study on essential and toxic elements intake from drinking of Chinese tea. J Radioanal Nucl Chem 287:887–892
This work was supported by the Spanish National Research Programme (project ref. CGL2013-48802-C3-2-R). The authors acknowledge the assistance provided by the IAEA Technical Cooperation programme and the help provided by Andre Gordon, Cordelia Samuels and Rasheda Lee in the laboratory tasks.
This work was supported by the Spanish National Research Programme (project ref. CGL2013-48802-C3-2-R).
Conflict of Interest
Eva Marguí declares that she has no conflict of interest. Mitko Voutchkov declares that he has no conflict of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
About this article
Cite this article
Marguí, E., Voutchkov, M. Multielement Analysis of Tea and Mint Infusions by Total Reflection X-ray Fluorescence Spectrometry. Food Anal. Methods 11, 282–291 (2018). https://doi.org/10.1007/s12161-017-0998-8
- Medicinal plants
- Multielemental analysis