Evaluation of Tropane Alkaloids in Teas and Herbal Infusions: Effect of Brewing Time and T

Analytical results from a study evaluating the effect of brewing time and temperature on tropane alkaloid content in teas and herbal infusions. The database includes recovery percentages, concentrations in naturally contaminated samples, and the effect of heating on standard solutions. Lorena González Gómez authored the dataset, which was last updated on October 14, 2025.

Use Cases

• Modeling the effect of brewing temperature on alkaloid concentration based on heating experiments at 97°C.
• Predicting recovery rates for atropine and scopolamine in infusion samples based on µSPEed® performance data.
• Comparing contamination levels across different tea types (green, white, black) using the analyzed sample contents.
• Calibrating mass spectrometry analysis parameters based on the described positive ionization mode settings.

Strengths

• Includes experimental results for three replicates (n=3) for recovery percentages.
• Contains data on specific brewing conditions, including heating at 97°C for 5 and 10 minutes.
• Analyses multiple tea types: green (G-1), white (W-1), and black (B-4) samples.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment for large-scale modeling.

Provenance

Source

e-cienciaDatos Harvested Dataverse

Collection Method

Likely contains results from laboratory analysis using mass spectrometry.

Time Range

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Freshness

Last updated 2025-10-14 21:52:25; freshness should be verified.

Geography

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