Elemental composition of green tea infusions depending on the method of their brewing

Abstract

Abstract Green tea infusions are a source of many bioactive compounds as well as elements, both nutrients and toxic ones. In this study, we assessed the content of elements in green tea infusions depending on the brewing time and their pH values. In instrumental analysis we used atomic absorption spectrometry. Elements such as Ca (calcium), Cu (copper), K (potassium), Mg (magnesium), Na (sodium), Fe (iron), Mn (manganese), Zn (zinc), and toxic Al (aluminium) were quantified in green tea infusions with pH = 6 and pH = 2, and after infusion times of 5, 10, and 20 min. The mean value of the elements in 250 mL of beverage was the following: (mg) K—114.68 ± 33.27, Ca—18.48 ± 334.24, Na—4.00 ± 0.92, Mg—2.71 ± 0.65, and (µg) Al 1266.53 ± 0.56, Mn—488.19 ± 320.46, Zn—46.65 ± 5.18, Fe—34.30 ± 10.96