Overview
This study measured aluminum released into tea infusions prepared from Camellia sinensis teas and other plant-based teas. It is routeable for tea-infusion and herbal-botanical-infusion context because the paper reports aluminum concentration ranges by tea type.
Key numbers
- The study measured aluminum in 48 tea samples using a colorimetric xylenol-orange method.
- Green tea infusions ranged from 1.59 to 7.70 ug/ml aluminum.
- Black tea infusions ranged from 1.39 to 5.60 ug/ml aluminum.
- Fruit tea infusions ranged from 1.01 to 5.63 ug/ml aluminum.
- Herbal tea infusions ranged from 1.03 to 5.24 ug/ml aluminum.
- The method was linear from 0.7 to 7 ug/ml, with recovery reported as 92.39-102.92%.
- The authors report that added citric acid significantly increased aluminum extraction into the infusion.
Methods
Tea infusions were prepared from tea materials and measured by spectrophotometry using aluminum complexation with xylenol orange at low pH. The page preserves the source’s ug/ml infusion basis.
Implications
The source supports aluminum occurrence evidence for brewed tea and herbal infusions, especially for extraction-condition effects. It should not be converted into dry-tea mg/kg values without a documented basis conversion.
Related evidence
- Tea
- Herbal botanicals
- True Tea (Camellia Sinensis)
- Tea Infusions
- Herbal/Botanical Infusions
- Aluminum
Update history
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