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- Title
Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags.
- Authors
Mahdavi, Reza; Lotfi Yagin, Neda; Liebman, Michael; Nikniaz, Zeinab
- Abstract
Because of the postulated role of increased dietary oxalate intake in calcium oxalate stone formation, the effect of different brewing times on soluble oxalate contents of loose-packed black tea and tea bags was studied. The oxalate content of 25 different samples of loose-packed black teas after brewing at 5, 10, 15, 30, and 60 min and of ten brands of tea bags after infusion for 1, 2, 3, 4, and 5 min was measured by enzymatic assay. The oxalate concentration resulting from different brewing times ranged from 4.3 to 6.2 mg/240 ml for loose-packed black teas and from 2.7 to 4.8 mg/240 ml for tea bags. There was a stepwise increase in oxalate concentration associated with increased brewing times.
- Subjects
KIDNEY stones; TEA; CALCIUM oxalate; BREWING; INFUSION therapy; ENZYME activation
- Publication
Urolithiasis, 2013, Vol 41, Issue 1, p15
- ISSN
2194-7228
- Publication type
Article
- DOI
10.1007/s00240-012-0521-z