Trace elements in ready-to-drink ice tea: Total content, in vitro bioaccessibility and risk assessment

Raquel Fernanda Milani; Vitor Lacerda Sanches; Marcelo Antonio Morgano; Solange Cadore

doi:10.1016/j.foodres.2020.109732

Trace elements in ready-to-drink ice tea: Total content, in vitro bioaccessibility and risk assessment

Food Res Int. 2020 Nov:137:109732. doi: 10.1016/j.foodres.2020.109732. Epub 2020 Sep 22.

Authors

Raquel Fernanda Milani¹, Vitor Lacerda Sanches², Marcelo Antonio Morgano³, Solange Cadore²

Affiliations

¹ Institute of Food Technology, PO Box 139, 13070-178, Campinas, SP, Brazil; Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970, Campinas, SP, Brazil. Electronic address: raquel.milani@ital.sp.gov.br.
² Institute of Chemistry, University of Campinas, P.O. Box 6154, 13083-970, Campinas, SP, Brazil.
³ Institute of Food Technology, PO Box 139, 13070-178, Campinas, SP, Brazil.

PMID: 33233300
DOI: 10.1016/j.foodres.2020.109732

Abstract

Tea is one of the most consumed non-alcoholic beverages in world and it has been frequently associated to health benefits. Besides its nutrient composition, non-essential trace elements associated with toxic effects may also be present. Ever since food components undergo biotransformation process along gastrointestinal tract after ingestion, it is important to evaluate both total and bioavailable content of trace elements. Therefore, this study aimed to provide comprehensive data concerning the influence of the in vitro digestion on sixteen trace elements present in ready-to-drink ice tea (black, green, mate and white tea). Essential minerals (Co, Cr, Cu, Fe, Mn, Se and Zn) and inorganic contaminants (Al, As, Cd, Li, Ni, Pb, Sb, Sn and Sr) contents were determined by ICP OES after microwave acid digestion. Bioaccessibility evaluation was carried out by simulating the gastric (pepsin) and intestinal juice (pancreatin and bile salts) and bioavailability used Caco-2 cells culture as an intestinal epithelial model. Moreover, tannins were evaluated by UV-VIS spectroscopy. Multivariate analysis allowed classifying ice tea samples in three groups, based on their trace elements profile. Al, Cu, Sr, Mn and Zn bioaccessible fractions corresponded to, approximately, 40-60% of their total content. For Mn, bioaccessibility and bioavailability presented the same pattern (green ice tea > black ice tea > mate ice tea) whilst Sr bioavailability in green tea were 50% higher than in black tea samples.

Keywords: Bioavailability; Caco-2 cell model; ICP OES; Tea; Trace elements.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Caco-2 Cells
Humans
Ice
Risk Assessment
Tea
Trace Elements* / analysis

Substances

Ice
Tea
Trace Elements