1
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Lu Y, Han H, Huang X, Yi Y, Wang Z, Chai Y, Zhang X, Lu C, Wang C, Chen H. Uptake and translocation of organic pollutants in Camellia sinensis (L.): a review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:118133-118148. [PMID: 37936031 DOI: 10.1007/s11356-023-30441-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Accepted: 10/09/2023] [Indexed: 11/09/2023]
Abstract
Camellia sinensis (L.) is a perennial evergreen woody plant with the potential for environmental pollution due to its unique growth environment and extended growth cycle. Pollution sources and pathways for tea plants encompass various factors, including atmospheric deposition, agricultural inputs of chemical fertilizers and pesticide, uptake from soil, and sewage irrigation. During the cultivation phase, Camellia sinensis (L.) can absorb organic pollutants through its roots and leaves. This review provides an overview of the uptake and translocation mechanisms involving the absorption of polycyclic aromatic hydrocarbons (PAHs), pesticides, anthraquinone (AQ), perchlorate, and other organic pollutants by tea plant roots. Additionally, we summarize how fresh tea leaves can be impacted by spraying pesticide and atmospheric sedimentation. In conclusion, this review highlights current research progress in understanding the pollution risks associated with Camellia sinensis (L.) and its products, emphasizing the need for further investigation and providing insights into potential future directions for research in this field.
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Affiliation(s)
- Yuting Lu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Haolei Han
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xuchen Huang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Yuexing Yi
- School of Chemical Engineering and Materials, Zhejiang University of Technology, Hangzhou, 310008, China
| | - Ziqi Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- School of Chemical Engineering and Materials, Zhejiang University of Technology, Hangzhou, 310008, China
| | - Yunfeng Chai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Xiangchun Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Chengyin Lu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Chen Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou, 310008, China
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Hongping Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China.
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou, 310008, China.
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China.
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2
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Myint Zaw M, Poorahong S, Kanatharana P, Thavarungkul P, Thammakhet-Buranachai C. A simple gelatin aerogel tablet sorbent for the effective vortex assisted solid phase extraction of polycyclic aromatic hydrocarbons from tea samples. Food Chem 2022; 383:132388. [DOI: 10.1016/j.foodchem.2022.132388] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/07/2022] [Accepted: 02/06/2022] [Indexed: 01/22/2023]
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3
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Xiao O, Li M, Chen D, Chen J, Simal-Gandara J, Dai X, Kong Z. The dissipation, processing factors, metabolites, and risk assessment of pesticides in honeysuckle from field to table. JOURNAL OF HAZARDOUS MATERIALS 2022; 431:128519. [PMID: 35231811 DOI: 10.1016/j.jhazmat.2022.128519] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 02/03/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
Globally, honeysuckle is consumed as a food and administered as a medicinal agent. However, pesticide residues in honeysuckle limit its application and development of the honeysuckle industry, affecting food safety and endangering human health. Here, the degradation kinetics of 11 typical pesticides, including insecticides, fungicides, and an acaricide, in honeysuckle were investigated. The half-lives of pesticides in Henan and Liaoning fields were 1.90-4.33 and 2.05-4.62 d, respectively. The processing factors (PFs) of these pesticides after oven, sun, and shade drying ranged from 3.52 to 11.2. After decocting, the PFs of the pesticides were <1. Twenty degradation products were identified using ultra high performance liquid chromatography-quadrupole time-of-flight mass spectrometry, and pathways were proposed based on drying and decoction. The ecotoxicities of the degradation products were evaluated using the Toxicity Estimation Software Tool. Finally, the acute hazard indices of these pesticides, as determined via dietary exposure assessment combined with the PFs, were 0.227 and 0.911 for adults and children, respectively. Thus, special populations, such as children, require particularly careful risk control in terms of dietary exposure.
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Affiliation(s)
- Ouli Xiao
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Minmin Li
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Deyong Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Life Sciences, Tarim University, Alar 843300, China
| | - Jieyin Chen
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
| | - Xiaofeng Dai
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Zhiqiang Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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4
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Bratu MM, Birghila S, Coatu V, Danilov DA, Radu MD, Birghila C. Polycyclic Aromatic Hydrocarbons (PAHs) in Some Commercial Herbal Teas. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2042332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mihaela Mirela Bratu
- Department of Pharmaceutical Sciences II, Ovidius University of Constanta, Aleea Universitatii, Campus 1, Constanta, Romania
| | - Semaghiul Birghila
- Department of Chemistry and Chemical Engineering, Ovidius University of Constanta, Constanta, Romania
| | - Valentina Coatu
- NIMRD “Grigore Antipa” National Institute for Marine Research and Development, Constanta, Romania Bvd.Mamaia, Romania
| | - Diana Andreea Danilov
- NIMRD “Grigore Antipa” National Institute for Marine Research and Development, Constanta, Romania Bvd.Mamaia, Romania
| | - Marius Daniel Radu
- Department of Natural Sciences, Faculty of Natural and Agricultural Sciences, Ovidius University of Constanta, Aleea Universitatii, Constanta, Romania Campus 1, Romania
| | - Corina Birghila
- Department of Statistics and Actuarial Science, University of Waterloo, Waterloo, ON, Canada
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5
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Panzl MV, Almeida JMS, Pedrozo-Peñafiel M, Menchaca D, Aucélio RQ, Rodríguez-Haralambides A. Evaluation of Polycyclic Aromatic Hydrocarbons in Dried Leaves of Yerba Mate (Ilex paraguariensis) and Their Extraction into Infusions. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2030770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- María Victoria Panzl
- Facultad de Química, Universidad de la República, Pando, Uruguay
- Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Joseany M. S. Almeida
- Chemistry Department, Pontificia Universidade Católica Do Rio De Janeiro (PUC-Rio), Rio De Janeiro-RJ, Brazil
| | - Marlin Pedrozo-Peñafiel
- Chemistry Department, Pontificia Universidade Católica Do Rio De Janeiro (PUC-Rio), Rio De Janeiro-RJ, Brazil
| | - David Menchaca
- Facultad de Química, Universidad de la República, Montevideo, Uruguay
| | - Ricardo Q. Aucélio
- Chemistry Department, Pontificia Universidade Católica Do Rio De Janeiro (PUC-Rio), Rio De Janeiro-RJ, Brazil
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6
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Mañana-López A, Sánchez-Piñero J, Moreda-Piñeiro J, Turnes-Carou I, Muniategui-Lorenzo S, López-Mahía P. Polycyclic aromatic hydrocarbons analysis in tea infusions and tea beverages using membrane assisted solvent extraction. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Chiang SM, Ueng KC, Chen HS, Wu CJ, Yang YS, Yang DJ. Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples. Food Chem 2021; 358:129885. [PMID: 33933958 DOI: 10.1016/j.foodchem.2021.129885] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) of Oolong tea samples at each heat treatment stage of the manufacturing process, different post-treatment methods and different brewing conditions. The content of PAHs in the tea leaves was significantly increased during stir fixation (280 °C for 8 min) stage of the manufacturing process. In the subsequent heat treatment process, the PAHs content did not change much until the Oolong tea product (primary) was further roasted. The level of PAHs increased with the roasting time. Charcoal roasting resulted in higher PAHs content in the product compared with electric roasting. Higher brewing temperature caused higher level of PAHs released into the tea infusion. The level of released PAHs decreased with the increase of the number of tea brewing (the total released PAHs was about 4%). The risk assessment results for PAHs in the tea infusions showed a low level of health concern.
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Affiliation(s)
- Shih-Min Chiang
- Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC
| | - Kwo-Chang Ueng
- Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Cardiology, Chung Shan Medical University Hospital, Taichung 40201, Taiwan, ROC
| | - Hsiang-Shun Chen
- Department of Health Food, Chung-Chou University of Science and Technology, 6, Lane 2, Sec. 3, Shanjiao Rd., Yuanlin City, Changhua County 510, Taiwan, ROC
| | - Chia-Jung Wu
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, 155, Sec.2, Linong Street, Taipei 11221, Taiwan, ROC
| | - Yi-Sun Yang
- Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Endocrinology and Metabolism, Chung Shan Medical University Hospital, 40201, Taiwan, ROC
| | - Deng-Jye Yang
- Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, 155, Sec.2, Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan, ROC.
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8
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Atirah Mohd Nazir N, Raoov M, Mohamad S. Spent tea leaves as an adsorbent for micro-solid-phase extraction of polycyclic aromatic hydrocarbons (PAHs) from water and food samples prior to GC-FID analysis. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105581] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Phan Thi LA, Ngoc NT, Quynh NT, Thanh NV, Kim TT, Anh DH, Viet PH. Polycyclic aromatic hydrocarbons (PAHs) in dry tea leaves and tea infusions in Vietnam: contamination levels and dietary risk assessment. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2020; 42:2853-2863. [PMID: 32166521 DOI: 10.1007/s10653-020-00524-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
The total mean ∑[Formula: see text] in samples were from 75.3 to 387.0 ng/g dry weight (d.w) and showed high value in black dry tea, followed by herbal, oolong, and green tea. The mean ∑[Formula: see text] (a combination of benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) values were 54.3 ng/g, 16.4 ng/g, 14.2 ng/g, and 6.6 ng/g for black, herbal, green, and oolong teas, respectively. Concentration for benzo[a]pyrene (BaP) was from 0.4 to 35.8 ng/g, and the BaP equivalent concentration values ranged from 0.3 to 48.1 ng/g. There was only 1 black tea sample that BaP concentration exceeded the maximum level according to European Union (EU) standards. Tea samples marketed in Vietnam showed insignificant difference with the samples from other origins by same analytical method. Black teas showed high PAHs contents in dry tea samples but the released percentage of sum of PAHs from tea-to-tea infusion was lower than that in other tea type samples. The released percentages of PAH4 from tea-to-tea infusion were 40.7, 15.4, and 1.9 for green, herbal, and black tea. High temperature in black tea manufacturing processes might reduce essential oil content in tea that might effect on the PAHs partially release into the infusion. Indeed, based on EU regulations, we may conclude that tea consumers are safe in risk of exposure to PAHs obtained from teas.
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Affiliation(s)
- Lan-Anh Phan Thi
- VNU Key Laboratory of Analytical Technology for Environmental Quality and Food Safety Control (KLATEFOS), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
| | - Nguyen Thuy Ngoc
- Research Centre for Environmental Technology and Sustainable Development (CETASD), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
| | - Nguyen Thi Quynh
- Research Centre for Environmental Technology and Sustainable Development (CETASD), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
- Faculty of Environment, VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
| | - Nguyen Van Thanh
- VNU Key Laboratory of Analytical Technology for Environmental Quality and Food Safety Control (KLATEFOS), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
| | - Truong Thi Kim
- Research Centre for Environmental Technology and Sustainable Development (CETASD), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
| | - Duong Hong Anh
- Research Centre for Environmental Technology and Sustainable Development (CETASD), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam
| | - Pham Hung Viet
- VNU Key Laboratory of Analytical Technology for Environmental Quality and Food Safety Control (KLATEFOS), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam.
- Research Centre for Environmental Technology and Sustainable Development (CETASD), VNU University of Science, Vietnam National University, Hanoi, 334 Nguyen Trai, Hanoi, Vietnam.
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10
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Wu P, Zhang L, Hu Z, Zhang N, Wang L, Zhao Y. Contamination of 15+1 European Union polycyclic aromatic hydrocarbons in various types of tea and their infusions purchased on Hangzhou city market in China. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1621-1632. [DOI: 10.1080/19440049.2020.1784469] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Pinggu Wu
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Liqun Zhang
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Hangzhou, Hangzhou, P. R. China
| | - Zhengyan Hu
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Nianhua Zhang
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Liyuan Wang
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Yongxin Zhao
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
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12
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Evaluation of three-way fluorescence data-based for simultaneous determination of polycyclic aromatic hydrocarbons in tea infusion samples at sub-ppb levels by second-order multivariate calibration. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104208] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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13
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Wang X, Zhou L, Zhang X, Luo F, Chen Z. Transfer of pesticide residue during tea brewing: Understanding the effects of pesticide's physico-chemical parameters on its transfer behavior. Food Res Int 2019; 121:776-784. [DOI: 10.1016/j.foodres.2018.12.060] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 12/24/2018] [Accepted: 12/30/2018] [Indexed: 01/10/2023]
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14
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Gao W, Yan M, Xiao Y, Lv Y, Peng C, Wan X, Hou R. Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5384-5393. [PMID: 30350971 DOI: 10.1021/acs.jafc.8b04908] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Rinsing dried tea leaves before brewing is a traditional way of preparing rolled oolong tea in China. This study analyzes how rinsing green, black, and oolong tea before brewing affects the levels of pesticide residues in the tea infusion. Eight representative insecticides of different polarities were tracked, namely, three neonicotinoids (acetamiprid, imidacloprid, and thiamethoxam), two organophosphates (dimethoate and malathion), and three pyrethroids (bifenthrin, β-cypermethrin, and fenvalerate). The results showed that the eight pesticides transferred into the rinse water at rates between 0.2 and 24% after 5, 10, 20, or 30 s. Rinsing tea before brewing reduced the pesticide risk levels by 5-59% in the tea infusion. Five functional components, such as epigallocatechin gallate and caffeine, were reduced by 0-11% in the tea infusion. The results can be used to develop an effective method of rinsing tea before brewing that reduces pesticide exposure risks.
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Affiliation(s)
- Wanjun Gao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Min Yan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Yu Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
- Hefei Customs Technology Center , Hefei , Anhui 230022 , People's Republic of China
| | - Yaning Lv
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
- Hefei Customs Technology Center , Hefei , Anhui 230022 , People's Republic of China
| | - Chuanyi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
- Anhui Province Key Laboratory of Analysis and Detection for Food Safety , Hefei , Anhui 230022 , People's Republic of China
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15
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Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.015] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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16
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Oranuba E, Deng H, Peng J, Dawsey SM, Kamangar F. Polycyclic aromatic hydrocarbons as a potential source of carcinogenicity of mate. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART C, ENVIRONMENTAL CARCINOGENESIS & ECOTOXICOLOGY REVIEWS 2018; 37:26-41. [PMID: 30596334 PMCID: PMC6443446 DOI: 10.1080/10590501.2019.1555323] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Drinking mate, an infusion of the herb ilex paraguariensis, is very common in several South American countries, and has been associated with an increased risk of esophageal cancer. This increased risk may be attributed to drinking mate very hot, or to mate's potentially carcinogenic contaminants, such as polycyclic aromatic hydrocarbons (PAHs). Mate leaves are often dried via smoking, and therefore commercial samples may have high amounts of PAHs. We found 10 original articles that had measured PAHs in commercial dry samples, and nearly all found very high mass fractions. Most studies found benzo[a]pyrene mass fractions to be over 25 ng/g, and some found levels up to 600 ng/g. However, carcinogenic PAHs are often hydrophobic, and may not readily transfer into infusions. Seven articles studied transfer rates, and these rates varied from 1 to 50%, depending on the methods employed. Further careful studies of transfer rates in situations that mimic real life drinking of mate are recommended. Also, further studies of biological indicators of PAH exposure, particularly in randomized experiments, and analyzing DNA from tumor samples of mate drinkers are recommended.
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Affiliation(s)
- Ebele Oranuba
- ASCEND Center for Biomedical Research, Morgan State University, Baltimore, MD, USA
| | - Hua Deng
- Department of Chemistry, School of Computer, Mathematical, and Natural Sciences, Morgan State University, Baltimore, MD, USA
| | - Jiangnan Peng
- Department of Chemistry, School of Computer, Mathematical, and Natural Sciences, Morgan State University, Baltimore, MD, USA
| | - Sanford M Dawsey
- Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD, USA
| | - Farin Kamangar
- ASCEND Center for Biomedical Research, Morgan State University, Baltimore, MD, USA
- Department of Biology, School of Computer, Mathematical, and Natural Sciences, Morgan State University, Baltimore, MD, USA
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17
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Lee JG, Lim T, Kim SH, Kang DH, Yoon HJ. Determination and risk characterization of polycyclic aromatic hydrocarbons of tea by using the Margin of Exposure (MOE) approach. Food Sci Biotechnol 2018; 27:1843-1856. [PMID: 30483449 PMCID: PMC6233403 DOI: 10.1007/s10068-018-0400-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/06/2018] [Accepted: 05/09/2018] [Indexed: 01/13/2023] Open
Abstract
Tea is one of the most frequently consumed drinks due to its favourite taste and the health benefit. Tea is produced by several processes and drying is very important step to develop the flavour and destroys the enzymes in tea. However, during drying tea, polycyclic aromatic hydrocarbons some of which are carcinogen and genotoxin are naturally produced. The risk of PAHs by drinking tea was characterized by determining contents of 4 PAHs in tea. 4 PAHs including Benz(a)anthracene (BaA), Chrysene (CHR), Benzo(b)fluoranthene (BbF) and Benzo(a)pyrene (BaP) were investigated by GC-MS in total 468 tea products, which were contaminated up to 4.63 ng g-1. Mate tea was the most highly contaminated by BaA, CHR, BbF and BaP and followed by Solomon's seal and Chrysanthemum. The Margin of Exposures calculated by the concentration of BaA, CHR, BbF and BaP and consumption amount of tea were higher than 10,000, and the risk of PAHs in tea were low concern to public health.
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Affiliation(s)
- Joon-Goo Lee
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
- Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University, Sillim-dong, Gwanak-gu, Seoul 151-742 South Korea
| | - Taesuk Lim
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
| | - Sheen-Hee Kim
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, Center for Agricultural Biomaterials and Research Institute for Agriculture and Life Sciences, Seoul National University, Sillim-dong, Gwanak-gu, Seoul 151-742 South Korea
| | - Hae-Jung Yoon
- Food Contaminants Division, Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong-eup, Cheongwon-gun, Chungcheongbuk-do 363-700 South Korea
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Amirdivani S, Khorshidian N, Ghobadi Dana M, Mohammadi R, Mortazavian AM, Quiterio de Souza SL, Barbosa Rocha H, Raices R. Polycyclic aromatic hydrocarbons in milk and dairy products. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12567] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Shabboo Amirdivani
- Student Research Committee; Department of Food Technology; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; 19395-4741 Tehran Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semman 19395-4741 Iran
| | - Maryam Ghobadi Dana
- Standard Research Institute; Institute of Standard and Industrial Research of Iran; 31585-163 Karaj Iran
| | - Reza Mohammadi
- Department of Food Science and Technology; School of Nutrition Sciences and Food Technology; Kermanshah University of Medical Sciences; 6715847141 Kermanshah Iran
| | - Amir M Mortazavian
- Food safety research center; Shahid Beheshti University of Medical Sciences; 19395-4741 Tehran Iran
- Department of Food Technology; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; 19395-4741 Tehran Iran
| | - Simone Lorena Quiterio de Souza
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA); Rua Senador Furtado 121 20270-021 Rio de Janeiro RJ Brazil
| | - Henrique Barbosa Rocha
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA); Rua Senador Furtado 121 20270-021 Rio de Janeiro RJ Brazil
| | - Renata Raices
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA); Rua Senador Furtado 121 20270-021 Rio de Janeiro RJ Brazil
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Zachara A, Gałkowska D, Juszczak L. Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 15:E45. [PMID: 29283369 PMCID: PMC5800144 DOI: 10.3390/ijerph15010045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 12/23/2017] [Accepted: 12/25/2017] [Indexed: 12/01/2022]
Abstract
The aim of this work was to validate the method of determination of polycyclic aromatic hydrocarbons (PAHs), i.e., benzo(a)pyrene and sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene in different types of tea, as well as to assess the transfer of these contaminants from tea to tea infusion. The research materials were popular types of black, green, red and white tea. Quantitative and qualitative determination of PAHs was performed by High Performance Liquid Chromatography with fluorimetric detection (HPLC-FLD). The samples were prepared by QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) technique followed by cleaning-up by dispersion solid-phase extraction (d-SPE). Values of limit of detection and limit of quantification obtained in the validation of the method were lower than the respective maximum values given in Commission Regulation (EU) No. 836/2011. The level of contamination of popular teas commercially available on the Polish market with PAHs is similar to that of teas available in other countries, with a very large variation in the concentration of each of the compounds. The highest benzo(a)pyrene and Σ4PAHs contents (209 ± 42 μg/kg and 756 ± 151 μg/kg, respectively) were found for black tea leaves. The transfer of Σ4PAHs from black tea to tea infusions was 0.48%, while it was 1.55-1.72% for red, white and green teas.
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Affiliation(s)
- Alicja Zachara
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
- Laboratory of Food Hygiene and Nutrition, Voivodeship Sanitary-Epidemiological Station in Rzeszow, Wierzbowa 16, 35-959 Rzeszow, Poland.
| | - Dorota Gałkowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
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20
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Xiao JJ, Li Y, Fang QK, Shi YH, Liao M, Wu XW, Hua RM, Cao HQ. Factors Affecting Transfer of Pyrethroid Residues from Herbal Teas to Infusion and Influence of Physicochemical Properties of Pesticides. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2017; 14:ijerph14101157. [PMID: 28973970 PMCID: PMC5664658 DOI: 10.3390/ijerph14101157] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 09/23/2017] [Accepted: 09/25/2017] [Indexed: 11/16/2022]
Abstract
The transfer of pesticide residues from herbal teas to their infusion is a subject of particular interest. In this study, a multi-residue analytical method for the determination of pyrethroids (fenpropathrin, beta-cypermethrin, lambda-cyhalothrin, and fenvalerate) in honeysuckle, chrysanthemum, wolfberry, and licorice and their infusion samples was validated. The transfer of pyrethroid residues from tea to infusion was investigated at different water temperatures, tea/water ratios, and infusion intervals/times. The results show that low amounts (0-6.70%) of pyrethroids were transferred under the different tea brewing conditions examined, indicating that the infusion process reduced the pyrethroid content in the extracted liquid by over 90%. Similar results were obtained for the different tea varieties, and pesticides with high water solubility and low octanol-water partition coefficients (log Kow) exhibited high transfer rates. Moreover, the estimated values of the exposure risk to the pyrethroids were in the range of 0.0022-0.33, indicating that the daily intake of the four pyrethroid residues from herbal tea can be regarded as safe. The present results can support the identification of suitable tea brewing conditions for significantly reducing the pesticide residue levels in the infusion.
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Affiliation(s)
- Jin-Jing Xiao
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China.
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
| | - Yang Li
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
- School of Resource & Environment, Anhui Agricultural University, Hefei 230036, China.
| | - Qing-Kui Fang
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China.
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
| | - Yan-Hong Shi
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
- School of Resource & Environment, Anhui Agricultural University, Hefei 230036, China.
| | - Min Liao
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China.
- School of Resource & Environment, Anhui Agricultural University, Hefei 230036, China.
| | - Xiang-Wei Wu
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
- School of Resource & Environment, Anhui Agricultural University, Hefei 230036, China.
| | - Ri-Mao Hua
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
- School of Resource & Environment, Anhui Agricultural University, Hefei 230036, China.
| | - Hai-Qun Cao
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China.
- Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University, Hefei 230036, China.
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21
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Fang Q, Shi Y, Cao H, Tong Z, Xiao J, Liao M, Wu X, Hua R. Degradation Dynamics and Dietary Risk Assessments of Two Neonicotinoid Insecticides during Lonicera japonica Planting, Drying, and Tea Brewing Processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1483-1488. [PMID: 28177236 DOI: 10.1021/acs.jafc.6b04658] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
The degradation dynamics and dietary risk assessments of thiamethoxam and thiacloprid during Lonicera japonica planting, drying, and tea brewing processes were systematically investigated using high-performance liquid chromatography. The half-lives of thiamethoxam and thiacloprid were 1.0-4.1 d in the honeysuckle flowers and leaves, with degradation rate constants k ranging from -0.169 to -0.696. The safety interval time was 7 d. The sun- and oven-drying (70 °C) percent digestions were 59.4-81.0% for the residues, which were higher than the shade- and oven-drying percentages at lower temperatures (30, 40, 50, and 60 °C, which ranged from 37.7% to 57.0%). The percent transfers of thiamethoxam and thiacloprid were 0-48.4% and 0-25.2%, respectively, for the different tea brewing conditions. On the basis of the results of this study, abiding by the safety interval time is important, and using reasonable drying methods and tea brewing conditions can reduce the transfer of thiamethoxam and thiacloprid to humans.
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Affiliation(s)
- Qingkui Fang
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Yanhong Shi
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Haiqun Cao
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Zhou Tong
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Jinjing Xiao
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Min Liao
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Xiangwei Wu
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
| | - Rimao Hua
- School of Plant Protection, Provincial Key Laboratory for Agri-Food Safety, and ‡School of Resource & Environment, Provincial Key Laboratory for Agri-Food Safety, Anhui Agricultural University , Hefei 230036, China
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22
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Determination of Polycyclic Aromatic Hydrocarbons in Tea Infusions Samples by High Performance Liquid Chromatography with Fluorimetric Detection. J FOOD QUALITY 2017. [DOI: 10.1155/2017/1076876] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study focuses on the contamination of 15 polycyclic aromatic hydrocarbons (PAHs), recommended by the US Environmental Protection Agency, in 10 tea brands distributed in Italy. Analyses were carried out with a procedure based on saponification, liquid-liquid extraction, and PAHs determination by high performance liquid chromatography with fluorescence detector. A comparison with ultrasonic extraction in bath water was also reported. Contamination is expressed as the sum of analyzed PAHs and ranged between 347 and 4120 ng/L with a mean value of 1675 ng/L. PAHs with 3-4 rings were dominant with a contribution of 92%, while 7% and 1% were found for PAHs with 5 and 6 rings, respectively. Moreover, data revealed that three samples exceeded the EU 2008 criteria established for drinking water in which the sum of benzo[k]fluoranthene, benzo[b]fluoranthene, benzo[g,h,i]perylene, and indeno[1,2,3-cd]pyrene is considered (<100 ng/L) and two samples exceeded the 10 ng/L level allowed for benzo[a]pyrene.
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23
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Liu P, Chen H, Gao G, Hao Z, Wang C, Ma G, Chai Y, Zhang L, Liu X. Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8909-8917. [PMID: 27784159 DOI: 10.1021/acs.jafc.6b03864] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The residues of 16 phthalate esters (PAEs) in fresh tea leaves and made tea were determined via gas chromatography-tandem mass spectrometry to study their distribution and degradation characteristics during tea planting and processing. Five PAEs were detected in all fresh tea leaves, and higher concentrations were detected in mature leaves. The distribution of PAEs in fresh tea leaves ranged from 69.7 to 2244.0 μg/kg. The degradative percentages of ∑5PAEs during green tea manufacturing ranged from 61 to 63% and were significantly influenced by the drying process. The transfer rates of PAEs-D4 ranged from 5.2 to 100.6%. PAEs with a high water solubility showed the highest transfer coefficient in the range of 91.8-100.6%, whereas PAEs with a high log Kow showed a low leaching efficiency below 11.9%. These results benefit the risk evaluation and establishment of a maximum residue limit for PAEs in tea.
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Affiliation(s)
- Pingxiang Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences , Beijing 100081, China
| | - Hongping Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture , Hangzhou 310008, China
| | - Guanwei Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences , Beijing 100081, China
| | - Zhenxia Hao
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture , Hangzhou 310008, China
| | - Chen Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture , Hangzhou 310008, China
| | - Guicen Ma
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture , Hangzhou 310008, China
| | - Yunfeng Chai
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture , Hangzhou 310008, China
| | - Lin Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences , Beijing 100081, China
| | - Xin Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences , Hangzhou 310008, China
- Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture , Hangzhou 310008, China
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24
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Polycyclic aromatic hydrocarbons (PAHs) in yerba maté ( Ilex paraguariensis St. Hil) traditional infusions ( mate and tereré ). Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.046] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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25
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Zelinkova Z, Wenzl T. The Occurrence of 16 EPA PAHs in Food - A Review. Polycycl Aromat Compd 2015; 35:248-284. [PMID: 26681897 PMCID: PMC4673601 DOI: 10.1080/10406638.2014.918550] [Citation(s) in RCA: 210] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Accepted: 04/03/2014] [Indexed: 01/05/2023]
Abstract
Occurrence and toxicity of polycyclic aromatic hydrocarbons (PAHs) have been extensively studied in countries all over the world. PAHs generally occur in complex mixtures which may consist of hundreds of compounds. The U.S. Environmental Protection Agency (EPA) proposed in the 1970 to monitor a set of 16 PAHs which are frequently found in environmental samples. This article reviews the suitability of the 16 EPA PAHs for the assessment of potential health threats to humans stemming from the exposure to PAHs by food ingestion. It presents details on analysis methods, the occurrence of PAHs in food, regulatory aspects, and related risk management approaches. In addition, consideration is given to newer evaluations of the toxicity of PAHs and the requirements for risk assessment and management stemming from them.
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Affiliation(s)
- Zuzana Zelinkova
- European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Standards for Food Bioscience Unit , Geel , Belgium
| | - Thomas Wenzl
- European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Standards for Food Bioscience Unit , Geel , Belgium
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26
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Iwegbue CMA, Tesi GO, Bassey FI, Martincigh BS, Nwajei GE, Ucheaga C. Determination of Polycyclic Aromatic Hydrocarbons in Water- and Gin-Based Tea Infusions of Selected Tea Brands in Nigeria. Polycycl Aromat Compd 2015. [DOI: 10.1080/10406638.2015.1033433] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Chukwujindu M. A. Iwegbue
- Metals and Trace Organics Research Group, Department of Chemistry, Delta State University, Abraka, Delta State, Nigeria
- School of Chemistry and Physics, University of KwaZulu-Natal, Durban, South Africa
| | - Godswill O. Tesi
- Metals and Trace Organics Research Group, Department of Chemistry, Delta State University, Abraka, Delta State, Nigeria
| | - Francisca I. Bassey
- Department of Chemistry, University of Calabar, Calabar, Cross-Rivers State, Nigeria
| | - Bice S. Martincigh
- School of Chemistry and Physics, University of KwaZulu-Natal, Durban, South Africa
| | - Godwin E. Nwajei
- Metals and Trace Organics Research Group, Department of Chemistry, Delta State University, Abraka, Delta State, Nigeria
| | - Chidiebere Ucheaga
- Metals and Trace Organics Research Group, Department of Chemistry, Delta State University, Abraka, Delta State, Nigeria
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27
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Li J, Joung HJ, Lee IW, Chen X, Park HJ. The influence of different water types and brewing durations on the colloidal properties of green tea infusion. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12916] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jinglei Li
- School of Life Sciences and Biotechnology; Korea University; 5-Ka, Anam-Dong Sungbuk-Ku Seoul 136-701 Korea
| | - Hee Joung Joung
- School of Life Sciences and Biotechnology; Korea University; 5-Ka, Anam-Dong Sungbuk-Ku Seoul 136-701 Korea
| | - Il Woo Lee
- School of Life Sciences and Biotechnology; Korea University; 5-Ka, Anam-Dong Sungbuk-Ku Seoul 136-701 Korea
| | - Xiguang Chen
- College of Marine Life Science; Ocean University of China; Qingdao 266003 Shandong China
| | - Hyun Jin Park
- School of Life Sciences and Biotechnology; Korea University; 5-Ka, Anam-Dong Sungbuk-Ku Seoul 136-701 Korea
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28
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Garcia Londoño VA, Reynoso CM, Resnik SL. Polycyclic aromatic hydrocarbons (PAHs) survey on tea (Camellia sinensis) commercialized in Argentina. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.036] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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29
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Duedahl-Olesen L, Navaratnam MA, Jewula J, Jensen AH. PAH in Some Brands of Tea and Coffee. Polycycl Aromat Compd 2014. [DOI: 10.1080/10406638.2014.918554] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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30
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Schulz CM, Fritz H, Ruthenschrör A. Occurrence of 15 + 1 EU priority polycyclic aromatic hydrocarbons (PAH) in various types of tea (Camellia sinensis) and herbal infusions. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1723-35. [PMID: 25186127 DOI: 10.1080/19440049.2014.952785] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
For the analysis of 15 + 1 EU priority PAH in tea and herbal infusions, an online-SPE-LVI-GC-MS method was developed. This method includes sample extraction of the tea and herbal infusions with saponification followed by an automated SPE clean-up step. For brews a liquid-liquid extraction with cyclohexane was performed before an automated SPE clean-up. Gas chromatographic separation was done using an Agilent J&W Select PAH (15 m × 0.15 mm × 0.10 µm) column, which allows the separation of the three benzofluoranthenes as well as triphenylene from chrysene. Method performance criteria such as method linearity, limit of quantitation (LOQ) and repeatability were determined and demonstrated that the method was fit for purpose. The method was used to analyse 15 + 1 EU priority PAH in 91 tea and herbal infusion samples. The levels of PAHs ranged from below 0.5 (LOQ) to 460 µg kg⁻¹, with a median of 4.7 µg kg⁻¹ and a mean of 39 µg kg⁻¹ for BaP, and from below 1.0 (LOQ) to 2700 µg kg⁻¹, with a median of 39 µg kg⁻¹ and a mean of 250 µg kg⁻¹ for total PAH, which were in good agreement with other studies reported in the literature. For the brews prepared under normal house preparation (20 g material in 2 L boiling tap water for 10 min), no total 15 + 1 PAH could be detected above the LOQ. With an extended brewing time of 30 min, a transfer rate between 0.25% and 0.52% could be determined, which results in no exceeding of the maximum limits given by the European Union directive for drinking water (EU Council Directive 98/83/EC).
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31
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Abd El-Aty A, Choi JH, Rahman MM, Kim SW, Tosun A, Shim JH. Residues and contaminants in tea and tea infusions: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1794-804. [DOI: 10.1080/19440049.2014.958575] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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32
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Cacho J, Campillo N, Viñas P, Hernández-Córdoba M. Use of headspace sorptive extraction coupled to gas chromatography–mass spectrometry for the analysis of volatile polycyclic aromatic hydrocarbons in herbal infusions. J Chromatogr A 2014; 1356:38-44. [DOI: 10.1016/j.chroma.2014.06.060] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2014] [Revised: 06/17/2014] [Accepted: 06/18/2014] [Indexed: 10/25/2022]
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33
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Xue J, Li H, Liu F, Xue J, Chen X, Zhan J. Transfer of difenoconazole and azoxystrobin residues from chrysanthemum flower tea to its infusion. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:666-75. [PMID: 24405376 DOI: 10.1080/19440049.2014.882020] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Investigations of the transfer of pesticide residues from tea to its infusion can be important in the assessment of the possible health benefits of tea consumption. In this work the transfer of difenoconazole and azoxystrobin residues from chrysanthemum tea to its infusion was investigated at different water temperatures, infusion intervals and times. The transfer percentages were in the range of 18.7-51.6% for difenoconazole and of 38.1-71.2% for azoxystrobin, and increased considerably with longer infusion intervals. The results indicated that azoxystrobin with a lower octanol-water partition coefficient of 2.5, showed a higher transfer than that of difenoconazole with a relatively high octanol-water partition coefficient of 4.4. Water temperature had no significant effect on the transfer of the two residues, and no obvious loss of difenoconazole and azoxystrobin occurred during the infusion process. The concentrations in the infusions decreased gradually from 0.67 to 0.30 μg kg(-1) for difenoconazole and from 2.3 to 0.46 μg kg(-1) for azoxystrobin after five infusions. To assess the potential health risk, the values of estimate expose risk were calculated to be 0.016 for difenoconazole and 0.0022 for azoxystrobin, meaning the daily residue intake of the two analytes from chrysanthemum tea was safe. This research may help assure food safety and identify the potential exposure risks from pesticides in chrysanthemum that may be health concerns.
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Affiliation(s)
- Jiaying Xue
- a Department of Applied Chemistry , College of Science, China Agricultural University , Beijing 100193 , China
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34
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Germán-Hernández M, Crespo-Llabrés P, Pino V, Ayala JH, Afonso AM. Utilization of an ionic liquid in situ
preconcentration method for the determination of the 15 + 1 European Union polycyclic aromatic hydrocarbons in drinking water and fruit-tea infusions. J Sep Sci 2013; 36:2496-506. [DOI: 10.1002/jssc.201300393] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Revised: 05/11/2013] [Accepted: 05/13/2013] [Indexed: 11/10/2022]
Affiliation(s)
- Mónica Germán-Hernández
- Departamento de Química Analítica, Nutrición y Bromatología; Universidad de La Laguna (ULL); La Laguna (Tenerife) Spain
| | - Pilar Crespo-Llabrés
- Departamento de Química Analítica, Nutrición y Bromatología; Universidad de La Laguna (ULL); La Laguna (Tenerife) Spain
| | - Verónica Pino
- Departamento de Química Analítica, Nutrición y Bromatología; Universidad de La Laguna (ULL); La Laguna (Tenerife) Spain
| | - Juan H. Ayala
- Departamento de Química Analítica, Nutrición y Bromatología; Universidad de La Laguna (ULL); La Laguna (Tenerife) Spain
| | - Ana M. Afonso
- Departamento de Química Analítica, Nutrición y Bromatología; Universidad de La Laguna (ULL); La Laguna (Tenerife) Spain
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Drabova L, Pulkrabova J, Kalachova K, Tomaniova M, Kocourek V, Hajslova J. Rapid determination of polycyclic aromatic hydrocarbons (PAHs) in tea using two-dimensional gas chromatography coupled with time of flight mass spectrometry. Talanta 2012; 100:207-16. [DOI: 10.1016/j.talanta.2012.07.081] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2012] [Revised: 07/25/2012] [Accepted: 07/30/2012] [Indexed: 11/26/2022]
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Jasmine tea consumption and upper gastrointestinal cancer in China. Cancer Causes Control 2011; 20:1997-2007. [PMID: 19597950 DOI: 10.1007/s10552-009-9394-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2008] [Accepted: 06/22/2009] [Indexed: 10/20/2022]
Abstract
INTRODUCTION Epidemiological data on green/jasmine tea and esophageal as well as gastric cancer are limited and inconclusive. METHODS In order to study the effect of jasmine tea in upper gastrointestinal (UGI) cancers, we evaluated 600 esophageal squamous cell carcinoma (ESCC), 598 gastric cardia cancer (GCA), and 316 gastric non-cardia cancer (GNCA) cases and 1,514 age-, gender-, and neighborhood-matched controls. Odds ratios (ORs) and 95% confidence intervals (CIs) were estimated from logistic regression adjusted for matching factors and potential confounders. RESULTS Among controls, 35% of males and 8% of females reported consumption of jasmine tea; other tea consumption was rare. Consumption of jasmine tea (ever vs. never) was not associated with risk of ESCC (OR = 1.15, 95% CI 0.92–1.44), GCA (OR = 1.14, 95% CI 0.88–1.37), or GNCA (OR = 0.85, 95% CI 0.64–1.15) in males and females combined. Among males, cumulative lifetime consumption showed a significant positive dose–response relation with ESCC risk, but not for GCA and GNCA. In exploratory analyses, occupation affected the relation between tea and ESCC such that consumption in males was associated with increased risk only in non-office workers. CONCLUSION Overall, we found no evidence for a protective effect of tea in esophageal or gastric cancer. Further studies of the potential effects of thermal damage, tea quality, and water quality on UGI cancers are suggested.
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Li XY, Li N, Luo HD, Lin LR, Zou ZX, Jia YZ, Li YQ. A novel synchronous fluorescence spectroscopic approach for the rapid determination of three polycyclic aromatic hydrocarbons in tea with simple microwave-assisted pretreatment of sample. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5899-5905. [PMID: 21520950 DOI: 10.1021/jf104873g] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Many polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, and some have been reported to be present in tea. People can be exposed to PAHs through tea consumption. Therefore, there is real importance for the determination of PAHs in tea. Because of the complex matrix of tea, it is hard to detect PAHs in tea without cleanup and chromatographic separation procedures. In this research, for the first time, a novel synchronous fluorescence spectroscopic approach coupling nonlinear variable-angle synchronous and matrix-isopotential synchronous scanning modes has been developed for the rapid determination of benzo(a)pyrene (BaP), benzo(k)fluoranthene (BkF), and anthracene (AN) in tea with simple microwave-assisted pretreatment of samples. This novel technique is able to resolve the spectra of the three PAHs well, even with interference from other EPA PAHs. The detection limits for BaP, BkF, and AN in tea were 0.18-0.28, 0.55-0.89, and 0.64-3.58 μg/kg, respectively, depending on various teas, with satisfactory recoveries ranging from 77.1 to 116%. The relative standard deviations achieved for BaP, BkF, and AN were 1.5, 6.6, and 8.5% for green tea; 2.9, 7.4, and 2.1% for oolong tea; and 5.6, 5.4, and 5.8% for black tea, respectively. Our results showed good correlation with those of gas chromatography-mass spectrometry. The approach developed is simple, reliable, and cost-efficient, providing an attractive alternative for the rapid selective screening of PAHs in tea.
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Affiliation(s)
- Xiu-Ying Li
- Department of Chemistry and The Key Laboratory of Analytical Sciences, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, China
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Mei X, Wu YY, Mao X, Tu YY. Antagonism of phenanthrene cytotoxicity for human embryo lung fibroblast cell line HFL-I by green tea polyphenols. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2011; 159:164-168. [PMID: 20932619 DOI: 10.1016/j.envpol.2010.09.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Revised: 08/25/2010] [Accepted: 09/06/2010] [Indexed: 05/30/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) have been detected in some commercial teas around the world and pose a threat to tea consumers. However, green tea polyphenols (GTP) possess remarkable antioxidant and anticancer effects. In this study, the potential of GTP to block the toxicity of the model PAH phenanthrene was examined in human embryo lung fibroblast cell line HFL-I. Both GTP and phenanthrene treatment individually caused dose-dependent inhibition of cell growth. A full factorial design experiment demonstrated that the interaction of phenanthrene and GTP significantly reduced growth inhibition. Using the median effect method showed that phenanthrene and GTP were antagonistic when the inhibitory levels were less than about 50%. Apoptosis and cell cycle detection suggested that only phenanthrene affected cell cycle significantly and caused cell death; GTP lowered the mortality of HFL-I cells exposed to phenanthrene; However, GTP did not affect modulation of the cell cycle by phenanthrene.
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Affiliation(s)
- Xin Mei
- Department of Tea Science, Zhejiang University, Hangzhou 310029, China; Key Laboratory of Horticultural Plant Growth Development & Biotechnology of Ministry of Agriculture, Zhejiang University, Hangzhou 310029, China
| | - Yuan-Yuan Wu
- Department of Tea Science, Zhejiang University, Hangzhou 310029, China
| | - Xiao Mao
- Department of Tea Science, Zhejiang University, Hangzhou 310029, China
| | - You-Ying Tu
- Department of Tea Science, Zhejiang University, Hangzhou 310029, China.
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Viñas P, Campillo N, Aguinaga N, Pérez-Cánovas E, Hernández-Córdoba M. Use of headspace solid-phase microextraction coupled to liquid chromatography for the analysis of polycyclic aromatic hydrocarbons in tea infusions. J Chromatogr A 2007; 1164:10-7. [PMID: 17628570 DOI: 10.1016/j.chroma.2007.06.056] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2007] [Revised: 06/20/2007] [Accepted: 06/27/2007] [Indexed: 10/23/2022]
Abstract
A sensitive and solvent-free procedure for the determination of 11 polycyclic aromatic hydrocarbons in tea infusions using headspace solid-phase microextraction coupled to liquid chromatography with fluorimetric detection is described. A medium polarity polydimethylsiloxane-divinylbenzene 60 microm fiber was found to be suitable for extraction at 90 degrees C and with an extraction time of 60 min under continuous stirring. Desorption was carried out using the static mode for 5 min. Under the optimized conditions, when 1.75 g of tea sample were extracted with boiling water, the precision ranged from 4 to 16% (RSD) and detection limits were between 4 and 145 ngL(-1), depending on the compound. The reliability of the procedure was corroborated by means of GC-MS. The results obtained for a standard reference material were within the range indicated by the supplier.
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Affiliation(s)
- Pilar Viñas
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, E-30071, Murcia, Spain
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