%0 Journal Article
	%A E. Moroydor Derun and  A. S. Kipcak and  O. Dere Ozdemir and  M. B. Piskin
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 71, 2012
	%T Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition
	%U https://publications.waset.org/pdf/7515
	%V 71
	%X Tea is consumed by a big part of the world-s
population. It has an enormous importance for the Turkish culture.
Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea
infusions may significantly contribute to daily dietary requirements of elements.
Different instrumental techniques are used for determination of
these elements. But atomic and mass spectroscopic methods are preferred most. In these study chromium, iron and selenium contents
after the hot water brewing of black and green tea were determined
by Optical Emission Spectroscopy (ICP-OES). Furthermore, effect
of lemon addition on chromium, iron and selenium concentration tea
infusions is investigated.
Results of the investigation showed that concentration of
chromium, iron and selenium increased in black tea with lemon addition. On the other hand only selenium is increased with lemon
addition in green tea. And iron concentration is not detected in green
tea but its concentration is determined as 1.420 ppm after lemon addition.
	%P 1018 - 1022