Polycyclic aromatic hydrocarbons (PAHs) in dry tea leaves and tea infusions in Vietnam: contamination levels and dietary risk assessment

The total mean ∑ 15 PAHs ¯ 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 ∑ PAH4 ¯ (a combination of benz[ a ]anthracene, chrysene, benzo[ b ]fluoranthene, and benzo[ a ]pyrene) values were 54.3 ng/...

Full description

Saved in:
Bibliographic Details
Published in:Environmental geochemistry and health 2020-09, Vol.42 (9), p.2853-2863
Main Authors: Phan Thi, Lan-Anh, Ngoc, Nguyen Thuy, Quynh, Nguyen Thi, Thanh, Nguyen Van, Kim, Truong Thi, Anh, Duong Hong, Viet, Pham Hung
Format: Article
Language:English
Subjects:
Anthracene
Aromatic compounds
Aromatic hydrocarbons
Benzo(a)pyrene
Black tea
Chrysene
Contamination
Diet
Dry weight
Earth and Environmental Science
Environment
Environmental Chemistry
Environmental Health
Essential oils
Fluoranthene
Geochemistry
Green tea
High temperature
Manufacturing industry
Original Paper
Polycyclic aromatic hydrocarbons
Public Health
Pyrene
Risk assessment
Soil Science & Conservation
Tea
Terrestrial Pollution
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The total mean ∑ 15 PAHs ¯ 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 ∑ PAH4 ¯ (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.
ISSN:0269-4042
1573-2983
DOI:10.1007/s10653-020-00524-3