Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/319756
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.identifier.isbn1096-1127pt
dc.typeArtigo de Periódicopt_BR
dc.titleTrace Elements In Camellia Sinensis Marketed In Southeastern Brazil: Extraction From Tea Leaves To Beverages And Dietary Exposurept_BR
dc.contributor.authorMilanipt_BR
dc.contributor.authorRF; Morganopt_BR
dc.contributor.authorMA; Cadorept_BR
dc.contributor.authorSpt_BR
unicamp.author.emailmorgano@ital.sp.gov.brpt_BR
dc.subjectTrace Elementspt_BR
dc.subjectCamellia Sinensispt_BR
dc.subjectDietary Exposurept_BR
dc.subjectIcp-mspt_BR
dc.description.abstractThe presence of Al, As, Ba, Cd, Cr, Cu, Fe, Mn, Ni, Pb, Se, and Zn in 30 samples of tea (Camellia sinensis) purchased from markets in southeastern Brazil were evaluated by ICP-MS. This study was performed for both tea leaves and their infusions. The results provide data that permits an evaluation of the exposure or dietary intake of these trace elements. For some samples, the levels in the tea leaves were above the standards established by the Brazilian and MERCOSUL regulatory bodies. For example, As was detected in 33% of the red oolong tea samples and Pb was detected in 67% and 100% of the white and red oolong samples, respectively. Although some of these tea leave samples possessed high toxic elements levels, the concentrations of the trace elements in the infusions were measured to be at safe levels. An evaluation of dietary intake demonstrated the remarkable importance of tea in achieving the daily intake of manganese. Indeed, a single cup of green tea may provide 16% of the daily value established by FDA. Principal component analysis classified the tea into three distinct groups on the basis of the inorganic constituents in the tea leaves. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofLWT-Food Science And Technologypt_BR
dc.publisher.cityAMSTERDAMpt_BR
dc.publisherELSEVIER SCIENCE BVpt_BR
dc.date.issued2016pt_BR
dc.identifier.citationLwt-food Science And Technology. ELSEVIER SCIENCE BV, n. 68, p. 491 - 498.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume68pt_BR
dc.description.issuenumberpt_BR
dc.description.firstpage491pt_BR
dc.description.lastpage498pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.wosidWOS:000370769700065pt_BR
dc.identifier.doi10.1016/j.lwt.2015.12.041pt_BR
dc.identifier.urlhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643815303984pt_BR
dc.description.sponsorshipFAPESP [2012/19142-7]pt_BR
dc.description.sponsorshipCNPqpt_BR
dc.description.sponsorshipINCTAA (CNPq) [573894/2008-6]pt_BR
dc.description.sponsorshipINCTAA (FAPESP) [2008/57808-1]pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.date.available2016-12-06T18:29:21Z-
dc.date.accessioned2016-12-06T18:29:21Z-
dc.description.provenanceMade available in DSpace on 2016-12-06T18:29:21Z (GMT). No. of bitstreams: 1 000370769700065.pdf: 508778 bytes, checksum: 65bee8539281f52bbe254367c9179463 (MD5) Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/319756-
dc.description.conferencelocationpt_BR
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000370769700065.pdf496.85 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.