RESUMO
Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John's Wort, rose, and yarrow, while omega-3 was found in mint, Saint John's Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea.
RESUMO
This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
RESUMO
Increased concentrations of heavy metals in the environment are of public health concern, their removal from waters receiving considerable interest. The aim of this paper was to study the simultaneous adsorption of heavy metals (Cu, Cd, Cr, Ni, Zn and Pb) from aqueous solutions using the zeolitic volcanic tuffs as adsorbents. The effect of thermal treatment temperature, particle size and initial metal concentrations on the metal ions sorption was investigated. The selectivity of used zeolite for the adsorption of studied heavy metals followed the order: Pb > Cr > Cu > Zn > Cd > Ni. The removal efficiency of the heavy metals was strongly influenced by the particle sizes, the samples with smaller particle size (0−0.05 mm) being more efficient in heavy metals removal than those with larger particle size (1−3 mm). Generally, no relevant changes were observed in heavy metals removal efficiency for the treatment temperatures of 200 °C and 350 °C. Moreover, at a higher temperature (550 °C), a decrease in the removal efficiencies was observed. The Cd, Zn, Cu, Cr, Zn and Ni sorption was best described by Langmuir model according to the high values of correlation coefficient. The pseudo-first-order kinetic model presented the best correlation of the experimental data.
