Background: Tea and coffee are the potentially rich source of oxalic acid, which can act as a antinutrient.
Objective: The aim of this study was to determine and evaluate the content of soluble oxalates in teas and coffees available on the Polish market.
Material and method: The green, red and black teas, and black natural ground and instant coffees were used for preparing the infusions. The manganometric method was used for the determination of the oxalates in the infusions.
Results: The mean oxalates content in the infusions from 3 g of black teas was 115.68 mg/100 cm3 and was higher as compared to red teas (101.91 mg/100 cm3) and green teas (87.64 mg/100 cm3). Disregarding the variety of analyzed teas, the largest oxalates content was in infusions of pure one-component tea--"Sir Roger" (164.82-174.22 mg/100 cm3), while the lowest oxalates content was noted in the tea containing the components from other plants ("Bio-Active" with grapefruit juice--reaching as low level as 39.00 mg/100 cm3). Instant coffees contained larger amount of oxalates than natural ground coffees. Irrespective of the kind of the tested coffees, the lowest oxalates content was found in the infusions from the following coffees: Tchibo Exclusive--19.62 mg/100 cm3, Gala ulubiona--37.32 mg/100 cm3, and Maxwell House--38.40 mg/100 cm3, while the highest oxalates content in instant coffee--Nescafe Espiro 51.80 mg/100 cm3.
Conclusions: The results revealed a significant relation between phytochemical composition of analyzed teas and coffees and the level of soluble oxalates in infusions prepared from the tested products.