Rare earth elements in Oolong tea and their human health risks associated with drinking tea

In this study, the content of rare earth oxides (REOs) in made teas and infusions of 57 Oolong tea samples was investigated because when compared to other teas, Oolong tea is believed to contain a higher amount of REOs. The risks of REOs in Oolong tea to human health arising from drinking tea were assessed. The content of rare earth oxides (∑REOs) in the various types of Oolong tea varied from 0.62 to 10.1 mg/kg, 71.9–79.6% of which consisted of Ce, La, Y, and Nd. One-time infusion and five times successive infusions resulted in leached rates of 9.86–17.4% and 25.8–32.6% of the total REOs, respectively. The leached REOs increased with TOC in tea infusions. The proposed DAI_tea (daily allowable intake, 42 μg) would be exceeded when the content of REOs in Oolong tea was greater than 6.84 mg/kg based on the calculation with the highest consumption rate of Oolong tea (15 g/day) and the highest leached rate (41.0%). Among the tea samples studied, only 1.8% of the samples exhibited an REO content of greater than 6.84 mg/kg. Thus, in general, the intake of REOs by drinking Oolong tea is negligible.     

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Evaluation of the antioxidant activity of components of the diet is important in order to establish healthy consumption patterns. Data are reported here on the antioxidant activity (FRAP and ABTS), of 20 commercial grape juices and 10 typical Spanish wines and on their content of total phenolic compounds, anthocyanins, flavonoids and 10 individual phenolic compounds (flavanols, benzoic acids and cinnamic acids, measured by HPLC-UV). Red grape juices had a significantly higher (p < 0.05) concentration of total phenols (1177 vs. 744 mg gallic acid/L), flavonoids (98 vs. 63 mg catechin/L) and a higher antioxidant activity (9.16 vs. 2.83 meq Trolox/L) in comparison to white grape juices. In comparison to the white wines, white grape juices contained more total phenols (744 vs. 286 mg gallic acid/L) and flavonoids (63 vs. 29 mg catechin/L) and evidenced higher antioxidant activity (p < 0.05). In comparison to the red wines, a lower content of total phenols (286 vs. 2358 mg gallic acid/L) and flavonoids (228 vs. 29 mg catechin/L) and an absence of anthocyanins were observed in the white wines, which are therefore less antioxidant. Although a two-fold higher concentration of antioxidant compounds was found in red wines than in red grape juices, the latter may be a good option for all age groups because of the absence of alcohol and the potentially beneficial health effects of their phenolic composition and elevated antioxidant activity.     

Determination of free and bound phenolics using HPLC-DAD,antioxidant activity and in vitro digestibility of Eragrostis tef

White and brown Eragrostis tef were assessed for total flavonoid and phenolic content, HPLC profile of the most common phenolics and antioxidant activity including both free and bound phenolics. Antioxidant activity was evaluated in correlation with free and bound phenolics and in vitro digestibility was determined. Content of flavonoids (0.52–1.02 mg RE/g) and phenolics (0.90–1.42 mg GAE/g) as well as antioxidant activity (1.70–4.37 μmol TEAC/g using ABTS method) was higher in free phenolic fraction. Correlation showed that bound flavonoids were not significant contributors to antioxidant activity (R² = 0.4513 and 0.4893, respectively). The main free phenolics in brown teff were trans-p-coumaric, protocatechuic, ferulic and gallic acids, while the major free phenolics in white teff were rutin, protocatechuic and ferulic acids. The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5–85.1%), whereas brown teff was significantly more digestible than white teff (P < 0.05).     

Identification,quantification and availability of carotenoids and chlorophylls in fruit,herb and medicinal teas

Teas are important sources of bioactive compounds that can play a role in preventing human diseases. The aim of this study was to identify and quantify carotenoids and chlorophylls in commercial dry herbal and fruit teas and to determine their availability in infusions made from these teas. The majority of commercial dry teas evaluated had complex chlorophyll and related pigment profiles. Teas derived from roots or seeds contained negligible quantities of pigments. Gingko biloba freeze-dried samples had simpler profiles in comparison with the commercial dry tea, suggesting pigment decomposition during commercial processing. From the profiling, 28 high-pigment teas were selected for further analyses as infusions. Of the pigments detected in the teas, only lutein was present in the infusions. There was no simple linear relationship between the levels of lutein in the teas and the amounts in the infusions. The highest lutein level in the infusions was from a Tilia tea, 24.3 μg in a standard 200 mL infusion.     

A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene

A simple procedure is presented for the estimation of free amino acids content in tea infusions based on the reaction of amino groups with 2,4-dinitrofluorobenzene (DNFB) and subsequent measurement of the dinitrophenyl (DNP)-amino acids extracted from reaction mixtures into ethyl acetate at 420 nm. The contents of free amino acids in various tea infusions determined by the proposed method are almost consistent with an existing ninhydrin colorimetric method, but the derivatization reaction with DNFB is more sensitive, and the spectral curves of every resulting product will be completely overlapped in the range of 420–480 nm during a week of storage. The absorbance values of DNP-derivatives (Y) are linear with the concentrations of amino acids (X) in the range of 0.02–1.00 mg/mL, and their linear regression equations are Y = 0.9920X + 0.0036 (R² = 0.9998) for l-theanine and Y = 0.9403X?0.0008 (R² = 0.9995) for l-glutamic acid, respectively. A complete reaction system contains 1.0 mL of 0.2 mol/L sodium bicarbonate solution, 1.0 mL of 1% DNFB (a 1.0-mL portion is dissolved in 100 mL of 1,4-dioxane) and 1.0 mL of each sample, incubated at 60 °C for 40 min in the dark. Under the described standard conditions, the average recoveries of amino acids in infusions of black tea, green tea, Oolong tea, yellow tea, white tea and dark tea are 99.194–101.250% with R.S.D. of 0.507–1.299% estimated by l-theanine and 98.947–101.840% with R.S.D. of 0.500–1.271% estimated by l-glutamic acid.     

Antioxidant activity,quality parameters and mineral content of Portuguese monofloral honeys

Physicochemical properties (pH, free, lactonic and total acidity, electrical conductivity and moisture), main mineral content (potassium, sodium, calcium, magnesium and iron) and antioxidant activity (total phenolics, 1,1diphenyl-2-picrylhydrazyl radical scavenging and ferric reduction antioxidant power) were determined for 39 Portuguese monofloral honeys (rosemary, orange, thyme, arbutus, locust podshrub and heather) with different geographical origins. Portuguese honeys showed good chemical and nutritional qualities fulfilling the criteria described in Directive 2001/110/CE. Potassium was the main mineral component representing 85% of total minerals. The mineral composition of sodium (4.63–200.60 mg/kg), calcium (0.43–72.30 mg/kg), magnesium (3.05–82.20 mg/kg) and iron (below 7.06 mg/kg) were higher for heather, eucalypt and arbutus honeys. Monofloral honeys of arbutus (Arbutus unedo), locust podshrub (Ceratonia siliqua L.) and heather (Erica umbellata) showed higher antioxidant activity with phenolic contents higher than 600 mg gallic acid equivalents (GAE)/kg, a DPPH scavenging activity higher than 50% and a ferric reduction antioxidant power above 600 μM Fe²⁺. Furthermore, the chemometric analysis revealed that total phenolic content was a crucial variable explaining the antioxidant activity of arbutus and locust podshrub honeys characteristic of the south of Portugal.     

Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical

The antioxidant activity of lemon and pomegranate juice, infusion of Java green tea, rosemary oil and pure chemicals was studied by the DPPH method. The chemical composition of the samples was determined by liquid chromatography–mass spectrometry (LC–MS). The kinetics of the reaction is different among extracts. The reaction of DPPH with lemon juice is complete in 3 min; 87 and 98 min are necessary for green tea infusion and pomegranate juice, respectively; 283 min are needed for rosemary essential oil. In samples with an intermediate and slow kinetic behavior, the antioxidant activity measured after 2 h of reaction is significantly higher than that measured after 30 min. These differences are 18% for Java green tea infusion, 21% for rosemary essential oil, 23% for pomegranate juice. The results demonstrate that the percentage of remaining DPPH decreases with increasing initial DPPH concentrations (between 25 and 200 μM), while keeping constant antioxidant/DPPH ratio. Moreover the time necessary to reach the steady state is dependent, while keeping the same antioxidant/DPPH ratio, on the initial DPPH concentration, showing that longer time intervals are required when using lower DPPH concentrations (25 μM). These results confirm the necessity of standardizing the method to be able to compare results from different laboratories.     

Influence of steeping conditions (time,temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas

Abstract

The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70?°C and 90?°C; 7?min) or cold water (room temperature: 15, 30, 60, or 120?min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120?min and with hot water at 90?°C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste.     

Polish wines: Characteristics of cool-climate wines

The aim of this work was to characterize the physical, chemical and antioxidant properties of selected Polish wines, produced from grapevines cultivated in the cool climate of Podkarpacie. Most of the analysed wines were characterized by a small amount of total extract (less than 4%), by ethanol concentration ranging from 9.9 to 11.0% and by titratable acidity from 4.0 to 8.7 g of malic acid/L. The total polyphenol content was closely correlated with antioxidant activity (R² = 0.96). Red wines were distinguished from white wines by 4–5 times higher antioxidant activity (671–746 mg of Trolox/100 mL) and by increased total amount of polyphenols (127–135 mg of catechin/100 mL). The prevailing volatile compounds of wines were amyl alcohols and isobutanol. Especially high concentrations of the above compounds were present in liqueur wines (>220 and 180 mg/L, respectively). Polish wines contained also high levels of ethyl acetate (11–161 mg/L).     

The effect of black tea on risk factors of cardiovascular disease in a normal population

ObjectivesA prospective randomized controlled clinical trial determined the effect of Mauritian black tea consumption on fasting blood plasma levels of glucose, lipid profiles and antioxidant status in a normal population.MethodsThe study group (71%) consumed 3 x 200 ml of black tea infusate/day for 12 weeks without additives followed by a 3 week wash-out. The control group (29%) consumed equivalent volume of hot water for same intervention period.ResultsThe tea used had high levels of gallic acid derivatives (50 ± 0.4 mg/L), flavan-3-ols (42 ± 2 mg/L), flavonols (32 ± 1 mg/L) and theaflavins (90 ± 1 mg/L). Daily 9 g supplementation of black tea infusate induced, in a normal population, a highly significant decrease of fasting serum glucose (18.4%; p < 0.001) and triglyceride levels (35.8%; p < 0.01), a significant decrease in LDL/HDL plasma cholesterol ratio (16.6%; p < 0.05) and a non significant increase in HDL plasma cholesterol levels (20.3%), while a highly significant rise in plasma antioxidant propensity (FRAP: 418%; p < 0.001) was noted .ConclusionBlack tea consumed within a normal diet contributes to a decrease of independent cardiovascular risk factors and improves the overall antioxidant status in humans.     

Phenolic composition and radical scavenging activity of commercial Greek white wines from Vitis vinifera L. cv. Malagousia

Seven commercial white wine samples of the Malagousia cultivar were investigated for the first time with regard to their phenolic composition and radical scavenging activity. Total phenol content, corrected for ascorbic acid contribution (0–47 mg gallic acid equivalents/L of wine), ranged between 241 and 336 mg gallic acid equivalents/L of wine. On the other hand, the range for total hydroxycinnamates was 51.5–122.4 mg chlorogenic acid equivalents/L of wine and that for total flavanols 19.6–68.8 mg catechin equivalents/L wine. Fifteen phenolic compounds were identified and quantified by gas chromatography/mass spectrometry in the selective ion monitoring and high-performance liquid chromatography coupled with diode array detector. Tyrosol, caftaric, caffeic and 2-S-glutathionyl caffeoyl tartaric (GRP) acids were the major phenolics in all samples with mean concentrations of 12.32, 10.71, 10.17 and 4.79 mg/L wine, respectively. Catechin (3.75 mg/L) and p-coumaric acid (3.04 mg/L) followed in abundance. Variations in the values of GRP/caftaric (0.1–4.6) and caffeic/caftaric (0.4–4.2) acid concentrations, suggested differences in the degree of oxidation on one hand and hydrolytic processes during production and bottling on the other. Despite these variations, the radical scavenging activity of samples examined with DPPH and ABTS⁺ assays (mean value 0.85 and 3.45 mmol Trolox equivalents/L of wine) indicated a high efficiency in comparison to literature data on native and foreign white wines. The present findings can be useful for both technological and nutritional purposes.     

Toxic element determination in fish from Paraná River Delta (Argentina) by neutron activation analysis: Tissue distribution and accumulation and health risk assessment by direct consumption

The concentrations of As, Co, Fe, Hg, and Zn were determined by INAA in muscle, gills, liver and scale of silversides (Odontesthes bonariensis) and sardine (Lycengraulis grossidens) from Paraná River Delta (Argentina) and the human health risk related to the consumption of muscle was evaluated. Detection limits were among 0.001 and 0.3 mg/kg, the RSD values were below 12% and certified reference material showing good accuracy. Considering all tissues and species, elements concentrations (mg/kg, ww) were: As: (0.35–1.30), Co (0.008–0.29), Fe (2.22–369.5), Hg (nd–1.11) and Zn (5.83–187.6). Most of the trace elements tended to be higher in L. grossidens, except for Co, Fe and Zn in gills and Hg in liver. Elements accumulation order for both species was Zn > Fe > As > Hg > Co in muscle and scale and Fe > Zn > As > Hg > Co for gills and liver. The highest concentrations of As and Co were found in liver, Hg in muscle and liver, Fe and Zn in liver and scale for sardine, and gills and liver for silversides. The levels of Hg in muscle were above the maximum recommended established by national or international guidelines. The THQ of each metal and the total THQ due to fish consumption were less than 1 for general population, suggesting that people would not experience significant health risks. However, for fishermen group, the total THQ was higher than 1, indicating the potential health risks of chronic exposure to contaminants.     

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Red- and purple-fleshed potatoes (Solanum tuberosum L.) are a good source of polyphenols, mainly anthocyanins as one of the most important components. The chemical composition with reducing sugars and the total polyphenol contents were analyzed in four purple potato varieties (Salad Blue, Vitelotte, Valfi, Blue Congo) and three red-fleshed potato varieties (Rosalinde, Herbie 26, Highland Burgundy Red). The anthocyanin composition of raw potato and potato crisps was characterized by high-performance liquid chromatography tandem mass spectrometry (HPLC–MS/MS) method. Moreover, the antioxidant activity was measured with the radical scavenging assays using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as ferric reducing ability of plasma assay (FRAP). In addition, colour parameters in prepared potato crisps were evaluated. Both red and purple-fleshed potato varieties contained high levels of total polyphenols (227–845 mg 100 g⁻¹ dry weight) and anthocyanins (21–109 mg 100 g⁻¹ dry weight). The process of frying caused degradation of anthocyanin compounds (38–70%). The HPLC–MS/MS analysis showed that pelargonidin and malvidin derivates were more stable during frying than petunidin derivatives. Although frying process affected the anthocyanin and polyphenol levels, obtained potato crisps exhibited bright intensive colour and good antioxidant activity.     

Ca2+-selective electrode: A simple method to measure the phytase-aided release of bound calcium in soymilk

Soymilk is a nutritious beverage widely consumed worldwide. However, the presence of phytic acid hinders the bioavailability of minerals, such as calcium, underscoring the necessity for dephosphorylation. The aim of the study was to develop a quick and simple method to measure the phytase-aided release of bound calcium in soymilk. Freed calcium ion (Ca²⁺) by the phytase treatment (maximum activity of 48 U/L) at different temperatures (45–65 °C) and pH (4.8–5.6) was analyzed using a calcium ion-selective electrode (ISE) that produced almost a perfect linear relationship between the enzyme activity and the concentration of free calcium (r = 0.98–0.99). The free calcium concentration in untreated soymilk (31 mmol/L) increased up to 77 mmol/L (p < 0.05) with phytase treatment. The entire range of Ca²⁺ liberation was sensitively quantified with the ISE indicating the feasibility of this simple method for the assessment of the efficacy of phytase to improve the bioavailability of calcium, hence, nutritional value, of soymilk.     

The study of antioxidant capacity of varieties of nalewka,a traditional Polish fruit liqueur,using EPR,NMR and UV–vis spectroscopy

The antioxidant properties of various kinds of the traditional Polish alcoholic beverage nalewka were investigated using electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet–visible (UV–vis) spectroscopy. The antioxidant capacity was measured by EPR spectroscopy in μmol Trolox (TE) in a 100 mL nalewka sample. The total phenolic content was measured by Folin–Ciocalteu (FC) assays while aromatic proton content (H_ar) was determined by NMR spectroscopy; subsequently the correlation among these values was explored. All of the investigated nalewkas exhibited antioxidant properties. The values of Trolox equivalent antioxidant capacity (TEAC_DPPH) were in the range 45–1045 μmol TE/100 mL. It was found that the value of the TEAC_DPPH corresponded to the TP (r = 0.96) and H_ar (r = 0.95). Moreover, the TEAC_DPPH values depended on the kinds of fruits used for nalewkas’ preparation.     

Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine

Rice wines have been consumed in China for more than 9000 years. Chinese yellow wine (CYW) is one of the traditional fermented alcoholic beverages of rice. Studies have shown that CYW improves atherosclerotic plaque in LDL-receptor-knockout mice. Rice wine consumption at a level of alcohol >12.8 g/day in Chinese women has been associated with a 34% lower risk of developing metabolic syndrome compared to non-drinkers. However, evidence for the health benefits of CYW is still very limited. In the present study, phenolic compounds, amino acids, γ-aminobutyric acid and hydroxymethylfurfural in 5-year-old Guyuelongshan CYW were characterized and quantitated as a first step in launching the studies of potential health benefits of CYW. Our results show that three of the nine phenolic compounds characterized by HPLC-DAD-ESI-MS/MS were not previously documented in the CYW. Fifteen free amino acids and γ-aminobutyric acid quantitated by the HPLC-fluorescence method and the protein assay demonstrate that CYW is a good source of amino acids (2923 μg/mL), γ-aminobutyric acid (10.1 ± 0.3 μg/mL) and peptides/proteins (4210 ± 430 μg/mL). The Trolox equivalent antioxidant capacity of CYW (1.76 ± 0.07 mM) is higher than white wines but lower than red wines.     

Physicochemical profiles,minerals and bioactive compounds of stingless bee honey (Meliponinae)

This study investigates the physicochemical properties, majority minerals, total phenolic compounds and antioxidant activity of stingless bee honey. Thirty-three samples from ten species were analyzed. The results show moisture as 23.1–43.5% (w/w), the electrical conductivity as 0.150–1.34 mS cm⁻¹, the free acid as 16.2–139 mEq kg⁻¹, the pH as 3.33–6.56, the diastase activity as 4.34–49.6 in Göthe units, the insoluble solids as 55.2–76.1°Brix, the carbohydrates as 48.6–70.5% (w/w) sucrose and the 5-hydroxymethylfurfural (5-HMF) was below the limit of quantitation (LOQ). The most abundant element in the samples was potassium followed by calcium sodium, magnesium and manganese. Stingless bee honeys possess relevant amounts of phenolic compounds and antioxidant activity, suggesting a source of natural antioxidants. The results show that there is great variability in the composition of honey from stingless bees of different species, predominantly flowering and geographical origin. However, it was not possible to identify the real factor influencing its features.     

Characterization of phenolics,betacyanins and antioxidant activities of the seed,leaf, sprout,flower and stalk extracts of three Amaranthus species

Hydrophilic extracts from different parts including leaves, stalks, seeds, flowers and sprouts of 3 Amaranthus species (Amaranthus hypochondriacus, Amaranthus caudatus and Amaranthus cruentus) were characterized for their phytochemical profiles including the phenolics and betacyanins by UHPLC and LC–ESI–MS, and their antioxidant activities by FRAP and ORAC assays. The main betacyanins in Amaranthus samples were identified to be amaranthine and isoamaranthine. Eleven phenolic compounds (gallic acid, protocatechuic acid, chlorogenic acid, gentistic acid, 2,4-dihydroxybenzoic acid, ferulic acid, salicylic acid, rutin, ellagic acid, kaempferol-3-rutinoside and quercetin) were identified in the extracts of different parts of Amaranthus. The total phenolic content (TPC) ranged from 1.04 to 14.94 mg GAE/g DW; the total flavonoid content (TFC) ranged from 0.27 to 11.40 mg CAE/g DW; while the total betalain content (TBC) ranged from 0.07 to 20.93 mg/100 g DW. FRAP values ranged from 0.63 to 62.21 μmol AAE/g DW and ORAC ranged from 30.67 to 451.37 μmol TE/g DW. The leaves of Amaranthus showed the highest TPC, TFC, TBC, FRAP and ORAC values; while the seeds and stalks the lowest. There was a strong correlation between TPC, TBC, TFC and the antioxidant activity. The result suggests that all parts of the Amaranthus plant can be a good source of antioxidants.     

Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

Blueberries (Vaccinium spp.) may be considered one of the best potential sources of antioxidants in the diet. This characteristic results from the presence of flavonoids (especially anthocyanins), tannins and phenolic acids in the fruits. The objective of this work was to analyze the anthocyanin stability and antioxidant activity of refrigerated whole blueberry juice stored at 4 °C for 10 d, and of fruits stored frozen (−18 °C) for 6 months, in order to determine the changes occurring during storage. The frozen fruits showed a significant increase (p < 0.05) in antioxidant activity during the 3rd month of frozen storage, followed by a decrease up to the end of the 6-month period. The juice was analyzed every other day, and the antioxidant activity changed on the 8th d of refrigerated storage, remaining stable up to the 10th d. There were significant losses of anthocyanins both in the frozen fruits (59%) and refrigerated juice (83%). The antioxidant capacity was shown to be stable during cold storage both in the case of the fruits and whole juice, whereas the anthocyanins were degraded, possibly due to oxidations and/or condensation reactions with other phenolic compounds. More studies are required to optimize the storage time and temperature of these products with respect to nutrient stability.     

Investigation of heavy metal concentrations in some Turkish wines

Research studies analysing heavy metal or trace elements in Turkish wines is scarce. This study was designed to fill this gap, analysing 43 wines produced in 4 different regions in Turkey. A total of 37 red and 6 white wines produced from various grapes from 2006 to 2008 in Marmara, Aegean, Central Anatolia and Eastern Anatolia regions were studied. Wines were analyzed for Cr, Mn, Fe, Co, Ni, Cu, Zn, Cd and Pb using atomic absorption spectrometer equipped (AAS) with electrothermal atomization unit (ET). Average results for red and white wines, respectively, were: Cr, 38.6 and 29.4 μg/L; Mn, 697 and 101 μg/L; Fe, 1.7 and 0.7 mg/L; Co, 6.3 and 0.5 μg/L; Ni, 134 and 573 μg/L; Cu, 131 and 158 μg/L; Zn, 389 and 2099 μg/L; Cd, 2.8 (red wine; white wine results were under limit of detection); Pb, 6.3 (red wine; white wine results were under limit of detection). These results were interpreted for grape types and regions. Accuracy was tested with standard addition method. Recoveries ranged from 96% to 107% after standard addition. Cr, Fe and Mn in red wines were higher in comparison to white wines, whereas white wines were higher in Ni and Zn. Non-essential Cd and Pb concentrations were very low in both red and white wines. Comparison with literature shows all heavy metal concentrations in the analyzed Turkish wines to be below the limits designated by World Health Organization.