Caffeine in teas: levels, transference to infusion and estimated intake
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/35 |
Resumo: | Caffeine is naturally present in several foods, being one of the most consumed dietary ingredients in the world; however, excessive intake may cause health concerns. This study evaluated caffeine levels in teas and their infusions, the transference rate during brewing, and estimated caffeine intake from tea infusion. Brands and batches of 4 types of teas were analyzed for caffeine content by high performance liquid chromatography with a diode array detector. Mate tea was the one that presented lowest levels (6.1 to 13.2 mg/g) while Camellia sinensis teas were from 14.3 to 34.8 mg/g. There were statistical differences between different types, brands and batches. Caffeine levels in infusions followed the same pattern of the leaves, with mate tea presenting lowest levels. Caffeine percentage of transference from leaves to infusion varied from 51.5 to 85.2%. Caffeine intake was estimated to be up to 191.4 mg/day. Tea may be considered an important source of caffeine intake for heavy tea drinkers. |
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Caffeine in teas: levels, transference to infusion and estimated intakeXanthine alkaloidMate teaCamellia sinensisHPLCBrewCaffeine is naturally present in several foods, being one of the most consumed dietary ingredients in the world; however, excessive intake may cause health concerns. This study evaluated caffeine levels in teas and their infusions, the transference rate during brewing, and estimated caffeine intake from tea infusion. Brands and batches of 4 types of teas were analyzed for caffeine content by high performance liquid chromatography with a diode array detector. Mate tea was the one that presented lowest levels (6.1 to 13.2 mg/g) while Camellia sinensis teas were from 14.3 to 34.8 mg/g. There were statistical differences between different types, brands and batches. Caffeine levels in infusions followed the same pattern of the leaves, with mate tea presenting lowest levels. Caffeine percentage of transference from leaves to infusion varied from 51.5 to 85.2%. Caffeine intake was estimated to be up to 191.4 mg/day. Tea may be considered an important source of caffeine intake for heavy tea drinkers.v. 38n.4CampinasBrasiltfouni@ital.sp.gov.brTfouni, Silvia Amelia VerdianiCamara, Maíra MarcuciKamikata, KamilleGomes, Fernanda Moralez LemeFurlani, Regina Prado Zanes2019-09-23T17:24:48Z2019-09-23T17:24:48Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Science Technology, v. 38 n. 4, p. 661-666, jan. 20181678-457X (Online)http://repositorio.ital.sp.gov.br/jspui/handle/123456789/35info:eu-repo/semantics/openAccessengreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL2023-04-24T19:28:20Zoai:http://repositorio.ital.sp.gov.br:123456789/35Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-24T19:28:20Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Caffeine in teas: levels, transference to infusion and estimated intake |
title |
Caffeine in teas: levels, transference to infusion and estimated intake |
spellingShingle |
Caffeine in teas: levels, transference to infusion and estimated intake Tfouni, Silvia Amelia Verdiani Xanthine alkaloid Mate tea Camellia sinensis HPLC Brew |
title_short |
Caffeine in teas: levels, transference to infusion and estimated intake |
title_full |
Caffeine in teas: levels, transference to infusion and estimated intake |
title_fullStr |
Caffeine in teas: levels, transference to infusion and estimated intake |
title_full_unstemmed |
Caffeine in teas: levels, transference to infusion and estimated intake |
title_sort |
Caffeine in teas: levels, transference to infusion and estimated intake |
author |
Tfouni, Silvia Amelia Verdiani |
author_facet |
Tfouni, Silvia Amelia Verdiani Camara, Maíra Marcuci Kamikata, Kamille Gomes, Fernanda Moralez Leme Furlani, Regina Prado Zanes |
author_role |
author |
author2 |
Camara, Maíra Marcuci Kamikata, Kamille Gomes, Fernanda Moralez Leme Furlani, Regina Prado Zanes |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
tfouni@ital.sp.gov.br |
dc.contributor.author.fl_str_mv |
Tfouni, Silvia Amelia Verdiani Camara, Maíra Marcuci Kamikata, Kamille Gomes, Fernanda Moralez Leme Furlani, Regina Prado Zanes |
dc.subject.por.fl_str_mv |
Xanthine alkaloid Mate tea Camellia sinensis HPLC Brew |
topic |
Xanthine alkaloid Mate tea Camellia sinensis HPLC Brew |
description |
Caffeine is naturally present in several foods, being one of the most consumed dietary ingredients in the world; however, excessive intake may cause health concerns. This study evaluated caffeine levels in teas and their infusions, the transference rate during brewing, and estimated caffeine intake from tea infusion. Brands and batches of 4 types of teas were analyzed for caffeine content by high performance liquid chromatography with a diode array detector. Mate tea was the one that presented lowest levels (6.1 to 13.2 mg/g) while Camellia sinensis teas were from 14.3 to 34.8 mg/g. There were statistical differences between different types, brands and batches. Caffeine levels in infusions followed the same pattern of the leaves, with mate tea presenting lowest levels. Caffeine percentage of transference from leaves to infusion varied from 51.5 to 85.2%. Caffeine intake was estimated to be up to 191.4 mg/day. Tea may be considered an important source of caffeine intake for heavy tea drinkers. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2019-09-23T17:24:48Z 2019-09-23T17:24:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science Technology, v. 38 n. 4, p. 661-666, jan. 2018 1678-457X (Online) http://repositorio.ital.sp.gov.br/jspui/handle/123456789/35 |
identifier_str_mv |
Food Science Technology, v. 38 n. 4, p. 661-666, jan. 2018 1678-457X (Online) |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/35 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Campinas Brasil |
publisher.none.fl_str_mv |
Campinas Brasil |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311818500767744 |