- Volume 37 Issue 9
DOI QR Code
Study on the Changes of the Mineral Contents in Tap-water Drinking with Diverse Teas
차를 이용한 수돗물 간접 음용시 수돗물 중 미네랄 함량 변화 연구
- Kim, Jeonghee (Water Quality Research Center, K-water Institute) ;
- Ryoo, Rina (Water Quality Research Center, K-water Institute) ;
- Song, Daesung (Water Quality Research Center, K-water Institute) ;
- Lee, Jeongyeop (Water Quality Research Center, K-water Institute) ;
- Lee, Young-Joo (Water Research Center, K-water Institute)
- 김정희 (K-water연구원 수질분석연구센터) ;
- 류리나 (K-water연구원 수질분석연구센터) ;
- 송대성 (K-water연구원 수질분석연구센터) ;
- 이정엽 (K-water연구원 수질분석연구센터) ;
- 이영주 (K-water연구원 상하수도연구소)
- Received : 2015.09.08
- Accepted : 2015.09.21
- Published : 2015.09.30
On this study, we investigated the removal characteristics of residual chlorine and DBPs in tap-water during boiling. Also we investigated the releasing characteristics of essential minerals in infusion tea. While recent studies focused on removal mechanisms of harmful heavy metals in infusion tea, this study tried to suggest the way to drink tap-water healthier and safer by examining releasing mechanisms of essential minerals in infusion tea. As a result, residual chlorine(initial conc. was 0.7 mg/L) was all removed in 20 minutes after heating and DBPs (the sum of THMs, HAAs and CH) were removed up to 65%. 6 kinds of essential minerals (Ca, K, Na, Mg, S, P) were released from 5 kinds of infusion tea (barley tea, corn tea, brown rice tea, cassia seed tea, solomon's seal tea) on the market. In cassia seed tea, the amount of essential minerals released from tea showed the highest values, 9.6 mg/g, and brown rice tea was the lowest, 1.6 mg/g. Particularly, the released amounts of potassium, playing a key role in human body in maintaining normal blood pressure, cell metabolism and enzyme action, showed relatively high. Through this study, we got to know that essential minerals can be obtained up to 40% of recommended nutritional intake for Korean by boiling tap-water with infusion tea.
- K-water Homepage, https://www.kwater.or.kr/news/(2015).
- Tap Water Public Relations Association, Tap-water Satisfaction Survey Report, pp. 19-57(2012).
- Karak, T. and Bhagat, R. M., "Trace elements in tea leaves, made tea and tea infusion: A review," Food Res. Int., 43, 2264-2252(2010).
- Nookabkaew, S., Rangkadilok, N. and Satayavivad, J., "Determination of trace elements in herbal tea products and their infusions consumed in Thailand," J. Agric. Food Chem., 54(18), 6939-6944(2006). https://doi.org/10.1021/jf060571w
- Paeng, J. I., Park. Y. S., Jeong. H. J., Park, H. S. and Kim, H. R., "Effects of roasted barley, corn, solomon's seal, chicory on removal of heavy metals," J. Korean Soc. Environ. Administrat., 5(3), 573-580(1999).
- Lee, S. H., Park, S. J. and Kim, H. G., "Removal of some metals in drinking water by preparing barley or corn tea," Environ. Health and Toxicol., 16(1), 35-41(2001).
- Park, H. S., Kim, H. R. and Lim, B. S., "Effects of roasted barley, corn, solomon's seal, chicory on removal of heavy metals," in Proceedings of joint annual meeting of Korean Society of Water & Wastewater.Korean Society of Water Environment, K-water, Daejeon, pp. 175-178(2001).
- Kim, H. K and Lee, S. H., "Changes in the concentrations of the tap water chlorination by-products by heating during cooking, and human ingestion exposure," Environ. Health and Toxicol., 14(1), 34-43(1999).
- Kim, C. M., Choi, I. C., Chang, H. S., Park, H. and Han, S. H., "The effect of boiling water on DBPs and taste-and-odor compounds in drinking water," Korean Soc. Environ. Health, 32(4), 262-267(2006).
- Minca, I., Maria, Josceanu, A. M., Isopescu, R. D. and Guran, C., "Determination of ionic species in tea infusions by ion chromatography," U.P.B. Scientific. Bullet., Series B: Chem. and Mater. Sci., 75(3), 65-78(2013).