Comparison of the proximate and mineral composition of seven cultivars of Camellia sinensis var. sinensis grown in Hawaii

Abstract

This research began by initially searching through the literature for relevant information published about the mineral composition of both species of C. sinensis. The literature investigation considered all types of teas including black, white, green, and oolong teas. The original research presented in this thesis examines seasonal variations among selected C. sinensis var. sinensis cultivars grown in Hawaii and how it may play an important role on the variation of common macro-and micro-mineral content. Aluminum is the only element that is further researched because of the exceptionally high levels found in the C. sinensis leaves. The information in this thesis is divided into the following sections. 1.3.1. Part 1: Literature Review of the Composition of Minerals in Leaves, Tea Products and Infusions of Camellia sinensis Objectives: To compile and report the ranges of minerals in C. sinensis leaves, tea products and infusions from published literature To compare the ranges of minerals in C. sinensis leaves, tea products and infusions with the recommended dietary allowances (RDAs), adequate intakes (AIs), and tolerable upper intake levels (ULs) for the average adult (female and male, 19-70 years old) 1.3.2. Part 2: Seasonal Variation of Proximate and Mineral Composition of Seven Camellia sinensis var. sinensis Cultivars grown in Hawaii Objective: To compare the commonly found proximate and mineral compositions among the seven C. sinensis var. sinensis cultivars grown in Hawaii between the winter and summer seasons 1.3.3. Part 3: Aluminum Content in Four Camellia sinensis var. sinensis Cultivars as a Function of Leaf Positions: Objectives: To determine the variation of Al concentrations among four C. sinensis var. sinensis cultivars at ten different leaf positions between two seasons To compare the Al consumption from tea based on the proposed tolerable weekly intake (PTWI) for dietary Al according to the Joint FAO/WHO Expert Committee on Food Additives (JECFA)