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

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÜnver, Ahmet
dc.contributor.authorUçar, Tolga
dc.contributor.authorArslan, Derya
dc.date.accessioned2020-03-26T17:27:15Z
dc.date.available2020-03-26T17:27:15Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSage (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 decoction. 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, In and Zn and at the 20th minute were Ag, B, Cu, Co, In, 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. (c) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2007.07.042en_US
dc.identifier.endpage1127en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1120en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2007.07.042
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22512
dc.identifier.volume106en_US
dc.identifier.wosWOS:000250069900033en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectherbal teaen_US
dc.subjectICP-AESen_US
dc.subjectmineralen_US
dc.subjectinfusionen_US
dc.subjectdecoctionen_US
dc.titleMineral content of some herbs and herbal teas by infusion and decoctionen_US
dc.typeArticleen_US

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