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Girolametti F, Annibaldi A, Illuminati S, Damiani E, Carloni P, Ajdini B, Fanelli M, Truzzi C. Unlocking the elemental signature of European tea gardens: Implications for tea traceability. Food Chem 2024; 453:139641. [PMID: 38761733 DOI: 10.1016/j.foodchem.2024.139641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/18/2024] [Accepted: 05/09/2024] [Indexed: 05/20/2024]
Abstract
This study presents a comprehensive analysis of the elemental profiles of tea leaves coming from plants grown in several European gardens, with a focus on the bioaccumulation of essential and potentially toxic trace elements in relation to processing and location of tea garden. Samples were collected from various gardens across Europe, including Portugal, the Azores, Germany, the Netherlands, and Switzerland. Elemental analysis was conducted on fresh tea leaves, dried leaves, and leaves processed for the production of green and black tea, along with soil samples from the root zones of tea plants. The results reveal no significant differences in elemental content based on the processing of tea leaves. However, distinct elemental profiles were observed among tea leaves of plants grown in gardens from different European regions. Utilizing chemometric and machine learning tools, the study highlights the potential of these elemental profiles for enhancing the traceability of tea products.
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Affiliation(s)
- Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Anna Annibaldi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Silvia Illuminati
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Behixhe Ajdini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Matteo Fanelli
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
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Ahmed M, Ahmad M, Khan MA, Sohail A, Sanaullah M, Ahmad W, Iqbal DN, Khalid K, Wani TA, Zargar S. Assessment of carcinogenic and non-carcinogenic risk of exposure to potentially toxic elements in tea infusions: Determination by ICP-OES and multivariate statistical data analysis. J Trace Elem Med Biol 2024; 84:127454. [PMID: 38669815 DOI: 10.1016/j.jtemb.2024.127454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 03/17/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024]
Abstract
BACKGROUND The perennial evergreen tea (Camellia sinensis) plant is one of the most popular nonalcoholic drinks in the world. Fertilizers and industrial, agricultural, and municipal activities are the usual drivers of soil contamination, contaminating tea plants with potentially toxic elements (PTEs). These elements might potentially accumulate to larger amounts in the leaves of plants after being taken up from the soil. Thus, frequent monitoring of these elements is critically important. METHODS The present study intended to determine PTEs (Al, Cr, Mn, Fe, Co, Ni, Cu, Zn, Cd, and Pb) in both tea leaves and infusions using ICP-OES. Various multivariate data analysis methods such as principal component analysis (PCA) and hierarchical cluster analysis (HCA) were employed to elucidate the potential sources of PTEs contamination, whether from anthropogenic activities or natural origins. Additionally, Pearson's correlation coefficient (PCC) was calculated to assess the relationships between the variables under study. RESULTS The mean contents (mg/L) of all studied elements in tea infusions decreased in order Mn (150.59 ± 1.66) > Fe (11.39 ± 0.99) > Zn (6.62 ± 0.89) > Cu (5.86 ± 0.62) > Co (3.25 ± 0.64) > Ni (1.69 ± 0.23) > Pb (1.08 ± 0.16) > Cr (0.57 ± 0.09) > Cd (0.46 ± 0.09) > Al (0.05 ± 0.008), indicating that Mn exhibits the highest abundance. The mean concentration trend in tea leaf samples mirrored that of infusions, albeit with higher concentrations of PTEs in the former. The tolerable dietary intake (TDI) value for Ni and provisional tolerable monthly intake (PTMI) value for Cd surpassed the standards set by the WHO and EFSA. Calculated hazard index (HI < 1) and cumulative cancer risk (CCR) values suggest negligible exposure risk. CONCLUSION Elevated levels of PTEs in commonly consumed tea products concern the public and regulatory agencies.
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Affiliation(s)
- Mahmood Ahmed
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan.
| | - Muhammad Ahmad
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Muhammad Ayyan Khan
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Aamir Sohail
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Mudassar Sanaullah
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Waqar Ahmad
- Department of Chemistry, University of Gujrat, Gujrat, Pakistan
| | - Dure Najaf Iqbal
- Department of Chemistry, The University of Lahore, Lahore, Pakistan
| | - Khuram Khalid
- Faculty of Applied Science and Technology، Sheridan College, 7899 McLaughlin Road Brampton, Ontario L6Y 5H9, Canada
| | - Tanveer A Wani
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Seema Zargar
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 222452, Riyadh 11451, Saudi Arabia
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Grządka E, Bastrzyk A, Orzeł J, Oszczak-Nowińska A, Fliszkiewicz B, Siemieniuk M, Sobczyński K, Spławski O, Gołębiowska K, Ronda O, Cieślik BM. Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World. Foods 2024; 13:742. [PMID: 38472854 DOI: 10.3390/foods13050742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 02/21/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
The aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations [mg/kg] of the studied elements (Fe, Cr, Cu, Mo, Al, Mn, Ni, P, V, Cd and Pb) were determined using a microwave-induced plasma optical emission spectrometer (MIP-OES). The results presented here will help to expand the database of heavy metals and radioactivity in teas. With regard to the potential health risk, the percentage of leaching of individual elements in different types of tea infusions was determined, and the assessment of the consumption risk was estimated. Since the calculated exposure factors, namely the HQ (Hazard Quotient) and THQ (Target Hazard Quotient), do not exceed critical levels, teas can still be considered health-beneficial products (most of the radionuclides as well as elements remain in the leaves (65-80%) after brewing).
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Affiliation(s)
- Elżbieta Grządka
- Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University, M. Curie-Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Anna Bastrzyk
- Department of Process Engineering and Technology of Polymer and Carbon Materials, Faculty of Chemistry, Wroclaw University of Science and Technology, C. K. Norwida 4/6 Sq., 50-373 Wroclaw, Poland
| | - Jolanta Orzeł
- Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University, M. Curie-Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Agata Oszczak-Nowińska
- Institute of Chemistry, Military University of Technology, Kaliskiego 2 Str., 00-908 Warszawa, Poland
| | - Bartłomiej Fliszkiewicz
- Institute of Chemistry, Military University of Technology, Kaliskiego 2 Str., 00-908 Warszawa, Poland
| | - Mateusz Siemieniuk
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233 Gdansk, Poland
| | - Krzysztof Sobczyński
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233 Gdansk, Poland
| | - Olgierd Spławski
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233 Gdansk, Poland
| | - Katarzyna Gołębiowska
- Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University, M. Curie-Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Oskar Ronda
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233 Gdansk, Poland
| | - Bartłomiej Michał Cieślik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12 Str., 80-233 Gdansk, Poland
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Giorgini E, Notarstefano V, Foligni R, Carloni P, Damiani E. First ATR-FTIR Characterization of Black, Green and White Teas ( Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion. Foods 2023; 13:109. [PMID: 38201143 PMCID: PMC10778641 DOI: 10.3390/foods13010109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/16/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
ATR-FTIR (Attenuated Total Reflectance Fourier Transform InfraRed) spectroscopy, combined with chemometric, represents a rapid and reliable approach to obtain information about the macromolecular composition of food and plant materials. With a single measurement, the chemical fingerprint of the analyzed sample is rapidly obtained. Hence, this technique was used for investigating 13 differently processed tea leaves (green, black and white) all grown and processed in European tea gardens, and their vacuum-dried tea brews, prepared using both hot and cold water, to observe how the components differ from tea leaf to the in-cup infusion. Spectra were collected in the 1800-600 cm-1 region and were submitted to Principal Component Analysis (PCA). The comparison of the spectral profiles of leaves and hot and cold infusions of tea from the same country, emphasizes how they differ in relation to the different spectral regions. Differences were also noted among the different countries. Furthermore, the changes observed (e.g., at ~1340 cm-1) due to catechin content, confirm the antioxidant properties of these teas. Overall, this experimental approach could be relevant for rapid analysis of various tea types and could pave the way for the industrial discrimination of teas and of their health properties without the need of time-consuming, lab chemical assays.
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Affiliation(s)
- Elisabetta Giorgini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (E.G.); (V.N.); (E.D.)
| | - Valentina Notarstefano
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (E.G.); (V.N.); (E.D.)
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy;
| | - Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy;
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy; (E.G.); (V.N.); (E.D.)
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Carloni P, Girolametti F, Giorgini E, Bacchetti T, Truzzi C, Illuminati S, Damiani E. Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden. Antioxidants (Basel) 2023; 12:1943. [PMID: 38001796 PMCID: PMC10669839 DOI: 10.3390/antiox12111943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/26/2023] Open
Abstract
European countries have recently started experimenting with growing and producing their own teas in small quantities, mainly for the specialty tea sector. To characterize European teas, this study investigated a set of five tea types obtained from different Camellia sinensis varieties/cultivars, representing various oxidation grades (green, white, yellow, oolong, black), all grown and processed in the only tea garden in Europe (in Germany) that focuses on all five types. Hot and cold brews were studied by measuring the total phenolic (TPC) and flavonoid contents (TFC), the antioxidant capacity and UV-Vis spectra, also with the objective of discriminating between the different tea types and the different plant varieties. The dried leaves were analyzed to measure the content of essential and toxic elements and by ATR-FTIR spectroscopy to determine a chemical fingerprint for identifying the tea varieties and types. The average levels of TPC (hot brew = 5.82 ± 2.06; cold brew = 5.4 ± 2.46 mM GAEq), TFC (hot brew = 0.87 ± 0.309; cold brew = 0.87 ± 0.413 mM CAEq), and antioxidant capacity (ORAC assay-hot brew = 20.9 ± 605; cold brew = 21.8 ± 8.0 mM TXEq, ABTS assay-hot brew = 15.2 ± 5.09; cold brew = 15.1 ± 5.8 mM TXEq, FRAP assay-hot brew = 9.2 ± 3.84; cold brew = 10.4 ± 5.23 mM AAEq) observed compared well with those from other parts of the world such as China, Africa, and Taiwan. The hazard quotient <1 and the hazard index of 0.14 indicate that there is no non-carcinogenic risk from consumption of these teas. The obtained information is essential for elucidating the characteristics and the impact of tea processing and tea variety on the health benefits of these tea products coming from a single European tea garden. This multifaceted approach would help tea growers in Europe increase their knowledge on the health attributes of the teas they grow, ultimately leading to optimization of the nutraceutical properties of these teas.
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Affiliation(s)
- Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
| | - Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Elisabetta Giorgini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Tiziana Bacchetti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Silvia Illuminati
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
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Girolametti F, Illuminati S, Annibaldi A, Ajdini B, Fanelli M, Truzzi C. Mercury in honey from the Marche region (central Italy). Risk assessment from human consumption and its use as bioindicator of environmental pollution. Heliyon 2023; 9:e20502. [PMID: 37790959 PMCID: PMC10543224 DOI: 10.1016/j.heliyon.2023.e20502] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 09/11/2023] [Accepted: 09/27/2023] [Indexed: 10/05/2023] Open
Abstract
Honey is a natural product made by honeybees (Apis mellifera) from nectar or honeydew. It is a very popular and appreciated product all over the world as it represents a rapidly available energy source and exerts several beneficial properties for humans. However, it has been demonstrated that honey can be contaminated by potentially toxic elements (PTEs) of natural or anthropogenic origin. Among them, mercury (Hg) represents one of the most dangerous for its toxicity and its capacity to biomagnify along the trophic web. In the present study, 100 honey samples from the Marche Region (Central Italy) produced in the year 2021, were analyzed by thermal decomposition amalgamation atomic absorption spectrometry to determine the Hg content. The overall mean concentration was 0.2 ± 0.2 μg kg-1. The results showed that no statistically significant differences were found in Hg content among honey from different pollen origin, but honeydew had a significantly higher Hg content with respect to all other honey samples (0.6 ± 0.3 μg kg-1). The Hg content in honey depends mainly on local pollution, while geographical origin did not play a key role. Furthermore, considering the regulatory limits and provisional tolerable weekly intake (PTWIs) identified by FAO/WHO, the Hg Hazard Quotient (HQ) measurement revealed that this product is safe for human consumption.
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Affiliation(s)
- Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Silvia Illuminati
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Anna Annibaldi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Behixhe Ajdini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Matteo Fanelli
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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Pavlovič A, Tavčar G, Ponikvar-Svet M. Fluoride and Aluminium in Tea ( Camellia sinensis L.)-Tea Quality Indicators and Risk Factors for Consumers. Molecules 2023; 28:6396. [PMID: 37687225 PMCID: PMC10490252 DOI: 10.3390/molecules28176396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/25/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, the quality and sourcing of tea have gained importance in Europe, but information remains scarce. The aim of this study was to determine the concentrations of fluoride (F-) and total aluminium (Al) species in infusions of commercially available teas in Slovenia, and thus in Europe, and to relate them to tea quality and their impact on consumer safety. F- concentrations were determined using a fluoride-ion-selective electrode and Al concentrations using inductively coupled plasma optical emission spectroscopy. A comparison of the results obtained for four selected tea samples using the calibration curve and a standard addition technique showed good agreement, with no interferences caused by the sample matrix. The concentrations of 35 commercial teas ranged from 0.34 to 4.79 and 0.51 to 8.90 mg/L for F- and Al, respectively. The average concentrations of the two elements followed the same descending order: black filter > green filter > black leaves ≈ green leaves. Single and multivariate statistical methods supported the categorisation of teas by packaging but not by type, with tea in filter bags being more expensive than loose tea. The linear relationship between F- and Al concentrations in infusions (C(Al) = 1.2134 · C(F-)) allows for the determination of one element and estimation of the other, leading to a significant reduction in laboratory effort and cost. This research advances tea assessment by proposing Al concentration alongside F- as a quality indicator and provides the basis for tea-monitoring protocols. Finally, the daily consumption of larger quantities of tea (≈1 L) with elevated F- and Al concentrations could potentially pose a health risk.
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Affiliation(s)
- Anja Pavlovič
- Department of Inorganic Chemistry and Technology, Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia;
- Jožef Stefan International Postgraduate School, Jamova 39, SI-1000 Ljubljana, Slovenia
| | - Gašper Tavčar
- Department of Inorganic Chemistry and Technology, Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia;
| | - Maja Ponikvar-Svet
- Department of Inorganic Chemistry and Technology, Jožef Stefan Institute, Jamova 39, SI-1000 Ljubljana, Slovenia;
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Carloni P, Albacete A, Martínez-Melgarejo PA, Girolametti F, Truzzi C, Damiani E. Comparative Analysis of Hot and Cold Brews from Single-Estate Teas ( Camellia sinensis) Grown across Europe: An Emerging Specialty Product. Antioxidants (Basel) 2023; 12:1306. [PMID: 37372036 DOI: 10.3390/antiox12061306] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas have been obtained. Hence, the aim of this study was to characterize the health-promoting properties in terms of the antioxidant capacity of traditional hot brews as well as cold brews of black, green and white teas produced across the European territory using a panel of antioxidant assays. Total polyphenol/flavonoid contents and metal chelating activity were also determined. For differentiating the characteristics of the different tea brews, ultraviolet-visible (UV-Vis) spectroscopy and ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry were employed. Overall, our findings demonstrate for the first time that teas grown in Europe are good quality teas that are endowed with levels of health-promoting polyphenols and flavonoids and that have an antioxidant capacity similar to those grown in other parts of the world. This research is a vital contribution to the characterization of European teas, providing essential and important information for both European tea growers and consumers, and could be of guidance and support for the selection of teas grown in the old continent, along with having the best brewing conditions for maximizing the health benefits of tea.
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Affiliation(s)
- Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Alfonso Albacete
- Centro de Edafología y Biología Aplicada del Segura, Agencia Estatal Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Department of Plant Nutrition, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Purificación A Martínez-Melgarejo
- Centro de Edafología y Biología Aplicada del Segura, Agencia Estatal Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Department of Plant Nutrition, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
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