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

Area of Science:

• Food Science
• Nutritional Chemistry
• Environmental Health

Background:

• Tartary buckwheat tea (TBT) is a popular global beverage.
• Existing quality control standards for TBT are insufficient.
• Heavy metal content and associated health risks in TBT remain largely uncharacterized.

Purpose of the Study:

• To analyze the quality parameters of TBT, including total phenolic content, total flavonoid content, and antioxidant capacity.
• To quantify the concentrations of six heavy metals in TBT.
• To assess the potential health risks posed by heavy metal exposure from TBT consumption.

Main Methods:

• Spectrophotometric methods were used to determine total phenolic and flavonoid content.
• Antioxidant capacity was evaluated using established assays.
• Heavy metal concentrations were measured using atomic absorption spectroscopy or inductively coupled plasma mass spectrometry.
• Health risk assessment was conducted using established toxicological guidelines.

Main Results:

• Significant variations in total phenolic content, total flavonoid content, and antioxidant capacity were observed across different TBT samples.
• The determined heavy metal concentrations in TBT leaves and infusions followed the order: Zn > Cu > Cr > Ni > Pb > Cd.
• Health risk assessment indicated no non-carcinogenic risk from heavy metal intake via TBT.

Conclusions:

• TBT quality attributes are highly variable.
• While generally safe from a non-carcinogenic perspective, chromium (Cr) in TBT poses a notable carcinogenic risk that warrants attention.
• Further research and quality control measures are recommended to mitigate potential health risks associated with TBT consumption.