Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/508 |
Resumo: | 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 HPLCFLD 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 μg/kg and 0.1 to 0.5 μg/kg, respectively. Mate tea presented the highest PAH levels, with PAH4 varying from 194 to 1795 μg/kg; followed by black (1.8–186 μg/kg), white (24–119 μg/kg), and green teas (3.1– 92 μg/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. |
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Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLDPolycyclic aromatic hydrocarbonsQuEChERSTeaMateCamellia sinensisPolycyclic 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 HPLCFLD 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 μg/kg and 0.1 to 0.5 μg/kg, respectively. Mate tea presented the highest PAH levels, with PAH4 varying from 194 to 1795 μg/kg; followed by black (1.8–186 μg/kg), white (24–119 μg/kg), and green teas (3.1– 92 μg/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.Fundação de Amparo à Pesquisa do Estado de São Paulo [2012/19142-7]Taylor & FrancisTfouni, Silvia A. V.Reis, Raquel M.Kamikata, KamilleGomes, Fernanda M. L.Morgano, Marcelo A.Furlani, Regina P. Z.2022-11-08T18:13:17Z2022-11-08T18:13:17Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfJournal Food Additives & Contaminants: Part B, Surveillance, online, v.11, n.2, p.146-152, 2018.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/508reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-11-08T18:13:18Zoai:http://repositorio.ital.sp.gov.br:123456789/508Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-11-08T18:13:18Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
title |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
spellingShingle |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD Tfouni, Silvia A. V. Polycyclic aromatic hydrocarbons QuEChERS Tea Mate Camellia sinensis |
title_short |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
title_full |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
title_fullStr |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
title_full_unstemmed |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
title_sort |
Polycyclic aromatic hydrocarbons in teas using QuEChERS and HPLC-FLD |
author |
Tfouni, Silvia A. V. |
author_facet |
Tfouni, Silvia A. V. Reis, Raquel M. Kamikata, Kamille Gomes, Fernanda M. L. Morgano, Marcelo A. Furlani, Regina P. Z. |
author_role |
author |
author2 |
Reis, Raquel M. Kamikata, Kamille Gomes, Fernanda M. L. Morgano, Marcelo A. Furlani, Regina P. Z. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Tfouni, Silvia A. V. Reis, Raquel M. Kamikata, Kamille Gomes, Fernanda M. L. Morgano, Marcelo A. Furlani, Regina P. Z. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Polycyclic aromatic hydrocarbons QuEChERS Tea Mate Camellia sinensis |
topic |
Polycyclic aromatic hydrocarbons QuEChERS Tea Mate Camellia sinensis |
description |
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 HPLCFLD 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 μg/kg and 0.1 to 0.5 μg/kg, respectively. Mate tea presented the highest PAH levels, with PAH4 varying from 194 to 1795 μg/kg; followed by black (1.8–186 μg/kg), white (24–119 μg/kg), and green teas (3.1– 92 μg/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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2022-11-08T18:13:17Z 2022-11-08T18:13:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Journal Food Additives & Contaminants: Part B, Surveillance, online, v.11, n.2, p.146-152, 2018. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/508 |
identifier_str_mv |
Journal Food Additives & Contaminants: Part B, Surveillance, online, v.11, n.2, p.146-152, 2018. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/508 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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|
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Taylor & Francis |
publisher.none.fl_str_mv |
Taylor & Francis |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311818679025664 |