Elements in black tea and herbal tea from markets in Ankara, Türkiye

TÜRKER A., ACAR O., Sertkan F. E., Kurul B.

Food Additives and Contaminants: Part B Surveillance, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2026
  • Doi Number: 10.1080/19393210.2026.2621049
  • Journal Name: Food Additives and Contaminants: Part B Surveillance
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Compendex, Environment Index, MEDLINE
  • Keywords: black tea, ET AAS, Flame AAS, flame AES, heavy metal, herbal tea, tea
  • Gazi University Affiliated: Yes

Abstract

Levels of copper, iron, zinc, manganese, magnesium, potassium, sodium, chromium, lead, and cadmium in different tea and tea type (herbal) samples collected from markets in Ankara, Türkiye, were determined by using flame atomic absorption, flame atomic emission, and electrothermal atomic absorption spectrometry. Samples were dissolved by applying a wet digestion procedure with a nitric acid/hydrogen peroxide mixture. Cd, Pb, and Cr levels were determined by electrothermal AAS, using a Zr/Pt modifier mixture. Analyte levels ranged 1.6–20.0; 13.0–198; 14–206; 10–48; 0.72–1.52; 0.21–0.89; 0.016 - 0.054; 2300–22,200; 300–700; 170–2270 mg kg−1 for Cu, Fe, Mn, Zn, Pb, Cr, Cd, K, Na, and Mg, respectively. Analytes in standard reference materials were determined for accuracy and precision. Analytical results were compared with the World Health Organization guidelines for drinking water and reported literature data.