Elemental Composition of Infusions of Herbs (Tisanes) of North Ossetia (the Caucasus)

Yuliya Lavrinenko, Anna Plieva, Inga Zinicovscaia, Gergana Hristozova, Marina Frontasyeva, Kirill Tkachenko, Denis N. Dogadkin, Irina N. Gromyak and Vladimir P. Kolotov
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Yuliya Lavrinenko: Department of Anatomy, Physiology and Botany, Faculty of Chemistry, Biology and Biotechnology, The North Ossetian State University of K.L., Khetagurov, 362025 Vladikavkaz, Russia
Anna Plieva: Department of Anatomy, Physiology and Botany, Faculty of Chemistry, Biology and Biotechnology, The North Ossetian State University of K.L., Khetagurov, 362025 Vladikavkaz, Russia
Inga Zinicovscaia: Sector of Neutron Activation Analysis and Applied Research, Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, 141980 Dubna, Russia
Gergana Hristozova: Sector of Neutron Activation Analysis and Applied Research, Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, 141980 Dubna, Russia
Marina Frontasyeva: Sector of Neutron Activation Analysis and Applied Research, Frank Laboratory of Neutron Physics, Joint Institute for Nuclear Research, 141980 Dubna, Russia
Kirill Tkachenko: Komarov Botanical Institute of RAS (BIN), 197376 Saint Petersburg, Russia
Denis N. Dogadkin: Vernadsky Institute of Geochemistry and Analytical Chemistry of Russian Academy of Sciences, 119334 Moscow, Russia
Irina N. Gromyak: Vernadsky Institute of Geochemistry and Analytical Chemistry of Russian Academy of Sciences, 119334 Moscow, Russia
Vladimir P. Kolotov: Vernadsky Institute of Geochemistry and Analytical Chemistry of Russian Academy of Sciences, 119334 Moscow, Russia

Agriculture, 2021, vol. 11, issue 9, 1-19

Abstract: Herbal infusions are consumed worldwide owing to their beneficial properties. Cultivated or obtained from the wild, herbal raw plant materials may contain trace elements at various levels. This study relates to the release of beneficial and potentially toxic trace elements from herbal preparations during infusion. The elemental contents of seven commercially available herbal tea products were determined prior to and following two modes of infusion. Teabags (of equal herb content) were infused in 200 mL of boiling bottled water “Holy Spirit” for 15 and 45 min, in glass beakers. The total content of 57 elements including heavy metals, rare earth elements, as well as Th and U, were determined by ICP-MS and ICP-AES. The metals present in the highest concentrations were K, Ca, P, and S. Potassium, Mg, Co, Ni, As, Rb, and Cs had the highest extractability, whereas Ga, Ge, Se, Zr, Nb, Te, Er, Yb, W, Tl, and U had the lowest extractability.

Keywords: herbal tea infusion; elemental analysis; ICP-MS; ICP-AES; correlation analysis; daily allowance for elements; dietary intake (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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