Sumontha NookabkaewNuchanart RangkadilokJutamaad SatayavivadChulabhorn Research InstituteMahidol University2018-08-202018-08-202006-09-06Journal of Agricultural and Food Chemistry. Vol.54, No.18 (2006), 6939-6944002185612-s2.0-33748889903https://repository.li.mahidol.ac.th/handle/20.500.14594/22864Nineteen elements, Mg, Al, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Se, Sr, Sb, Ba, As, Cd, Hg, and Pb, were determined in three types of popular herbal tea products, Gynostemma pentaphyllum, Camellia sinensis, and Morus alba. These herbal tea products, both imported and locally made products, are widely consumed in Thailand and worldwide. Microwave-assisted acid digestion was used for all of the samples, and the element contents were determined by ICP-MS. The concentrations of all elements varied among these herbal teas. Ca and Mg were the most abundant elements in all herbal samples (1384-34070 and 783-7739 mg/kg, respectively). Most elements in these herbal tea powders were also released into the infusions at different percentages depending on types of herbs. G. pentaphyllum infusion contained essential elements (Mg, Ca, V, and Fe) at higher levels than C. sinensis and M. alba infusions. Al and Ni were present at high levels in C. sinensis infusion, and Cd level was high in M. alba infusion. The daily intake of all elements from these herbal tea infusions (three cups/day) is still within the average daily intake. Therefore, it may not produce any health risks for human consumption, if other sources of toxic metal contaminated food are not taken at the same time. © 2006 American Chemical Society.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1021/jf060571w