Antioxidant Capacity, Metal Contents, and Their Health Risk Assessment of Tartary Buckwheat Teas

作者：Zhiqiang Li, Zhijian Li, Yue Huang, Yunchuan Jiang, Yongfu Liu, Wen Wen, Han-Han Li, Ji‐Rong Shao, Chenglong Wang, Xuemei Zhu · 发表于：ACS Omega · 年份：2020 · DOI：10.1021/acsomega.9b04007 · 被引用次数：25 · 研究领域：Seed and Plant Biochemistry、Heavy Metals in Plants、Food composition and properties

Tartary buckwheat tea (TBT) is the most popular and widely consumed buckwheat product in many countries. However, the perfect quality control standards for TBT were still lacking, and the content of heavy metals in TBT and their health risks to consumers were still unknown. In this research, the total phenolic content, total flavonoid content, and antioxidant capacity as well as six metal contents and their health risks in TBT were detected. The results showed that the total phenolic content, total flavonoid content, and antioxidant capacity varied significantly among different types of TBT. Meanwhile, six metal concentrations in TBT leaves and infusions decreased in the order of Zn, Cu, Cr, Ni, Pb, and Cd. Health risk assessment indicated that the heavy metal intake only from TBT would not cause a noncarcinogenic risk to consumers. However, a strong carcinogenic risk of Cr in TBT for consumers should be paid more attention.