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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD

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Author(s):
Tfouni, Silvia A. V. [1] ; Reis, Raquel M. [1] ; Kamikata, Kamille [1] ; Gomes, Fernanda M. L. [1] ; Morgano, Marcelo A. [1] ; Furlani, Regina P. Z. [1]
Total Authors: 6
Affiliation:
[1] Inst Tecnol Alimentos ITAL, Ctr Ciencia & Qualidade Alimentos, Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE; v. 11, n. 2, p. 146-152, 2018.
Web of Science Citations: 4
Abstract

Polycyclic aromatic hydrocarbons (PAHs) are food-processing contaminants considered to be carcinogenic and genotoxic. Due to its drying process stage, teas may be contaminated with PAHs. The aim of the study was to validate an analytical method involving QuEChERS and HPLC-FLD for the determination of PAH4 in teas and evaluate the contamination levels in 10 different types of teas from Brazil. Recoveries varied from 54% to 99% and relative standard deviations from 1% to 21%. Limits of detection and quantification were from 0.03 to 0.3 mu g/kg and 0.1 to 0.5 mu g/kg, respectively. Mate tea presented the highest PAH levels, with PAH4 varying from 194 to 1795 mu g/kg; followed by black (1.8-186 mu g/kg), white (24-119 mu g/kg), and green teas (3.1-92 mu g/kg). Teas with lowest PAH4 were strawberry, lemongrass, peppermint, and boldo. Only trace levels of PAHs were detected in tea infusions, so apparently it would not affect PAH intake by Brazilian population. (AU)

FAPESP's process: 12/19142-7 - Assessment of inorganic contaminants and polycyclic aromatic hydrocarbons in teas
Grantee:Marcelo Antonio Morgano
Support type: Regular Research Grants