Analysis of Trace Metals and Perfluorinated Compounds in 43 Representative Tea Products from South China

Hai, Zheng; Li, Jianlong; Li, Haihang; Hu, Guocheng; Li, Huashou

doi:10.1111/1750-3841.12470

Cited by 35 publications

(20 citation statements)

References 25 publications

(32 reference statements)

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“…One study reported lead concentrations in liquid coffee of 2.37 and 2.57 μg/L (Ong 2014), and another study reported lead concentrations below the limit of detection of 1.5 μg/L (Ashu and Chandravanshi 2011). Additionally, studies have reported lead in tea leaves or residues from tea infusions of 0.046 to 15.479 μg/g (Li et al 2015;Shekoohiyan et al 2012;Shokrzadeh et al 2008;Onianwa et al 1999;Othman 2010;Al-Othman et al 2012;Zheng et al 2014). Although we did not detect any lead in our direct tap water or boiled tap water control samples, the presence of lead in drinking water is a known concern, as shown by the recent state of emergency issued in Flint, Michigan, because of its drinking water lead content.…”

Section: Discussioncontrasting

confidence: 61%

A pilot study to assess lead exposure from routine consumption of coffee and tea from ceramic mugs: comparison to California Safe Harbor Levels

et al. 2017

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Background: Lead (Pb) is a pervasive metal that can be found in, and potentially leached from, ceramics, particularly into acidic foods and beverages. The purpose of this study was to investigate potential lead exposure from coffee and tea consumption, given that both are acidic and routinely consumed from ceramic mugs. We measured the concentration of lead in coffee and tea at two different time points brewed in five readily available mugs known to contain lead. Results were compared to EPA's action level for drinking water and FDA's allowable level for bottled water. The measured concentrations, along with consumption patterns, were also used to calculate potential daily lead doses, which were compared to California's Safe Harbor Levels under Proposition 65. Additionally, we estimated changes in adult and fetal blood lead levels using EPA's Adult Lead Methodology model. Findings: The results of this pilot study suggest that lead in ceramic mugs can leach into coffee and tea. The measured lead concentrations ranged from 0.2 to 8.6 μg/L in coffee, and from <0.2 to 1.6 μg/L in tea. No statistical differences were found between the measured concentrations in coffee, tea, or water within each cup, or in the measured concentrations between retention times within each cup. However, a statistically significant difference was observed in the lead concentrations measured between cups, indicating that the lead concentrations were dependent on the cup used, rather than on the beverage or retention time. The estimated daily dose of lead exceeded the California Maximum Allowable Dose Level of 0.5 μg per day for one of the five mugs tested. Blood lead levels did not increase above regulatory or guidance values. Conclusions: This preliminary investigation provides data on potential lead exposures from daily beverage consumption among typical consumers, relevant to a substantial portion of the population, with particular implications for pregnant women.

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Section: Discussioncontrasting

confidence: 61%

A pilot study to assess lead exposure from routine consumption of coffee and tea from ceramic mugs: comparison to California Safe Harbor Levels

et al. 2017

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“…Maybe because leaf accumulation was caused by transpiration, perhaps the PFAAs come from the air. One paper on analysis of PFAAs in 43 tea products from South China found that PFOA content was higher than that of PFOS, and the highest concentration of PFOA was 0.25 ng·g −1 dry weight [13], compared with the concentrations in stem and bean vegetables.…”

Section: Resultsmentioning

confidence: 99%

“…The agricultural environment is polluted by PFAA perhaps due to the long range transport pathway, agricultural water irrigation and use of biosolids-amended soils [11]. Several field investigation papers have reported that PFAAs were widely detected in agricultural products (tea, cereals, salt, sweets, vegetables and fruit items) with PFOA showing a higher concentration [12,13,14,15]. Clark et al found the concentration of PFOA and PFOS in vegetables from the UK was up to 1000 pg·kg −1 ·ww.…”

Section: Introductionmentioning

confidence: 99%

Perfluorinated Compounds in Greenhouse and Open Agricultural Producing Areas of Three Provinces of China: Levels, Sources and Risk Assessment

Zhang

Tan

Geng

et al. 2016

IJERPH

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Field investigations on perfluoroalkyl acid (PFAA) levels in various environmental matrixes were reported, but there is still a lack of PFAA level data for agricultural environments, especially agricultural producing areas, so we collected soil, irrigation water and agricultural product samples from agricultural producing areas in the provinces of Liaoning, Shandong and Sichuan in China. The background pollution from instruments was removed and C4–C18 PFAAs were detected by LC-MS/MS. The concentrations of PFAAs in the top and deep layers of soil were compared, and the levels of PFAAs in different agricultural environments (greenhouses and open agriculture) were analyzed. We found the order of PFAA levels by province was Shandong > Liaoning > Sichuan. A descending trend of PFAA levels from top to deep soil and open to greenhouse agriculture was shown and perfluorobutanoic acid (PFBA) was considered as a marker for source analysis. Bean vegetables contribute highly to the overall PFAA load in vegetables. A significant correlation was shown between irrigation water and agricultural products. The EDI (estimated daily intake) from vegetables should be of concern in China.

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“…However, tea contains some undesirable trace elements (heavy metal ions) and organic compounds, such as oxalate. The main sources of heavy metals in tea such as Pb and Cd are fertilizers and local environmental factors [ 8 ]. Chen et al [ 9 ] reported that Pb availability increased significantly as the soil pH decreased.…”

Section: Introductionmentioning

confidence: 99%

Analytical Assessment of Bio- and Toxic Elements Distribution in Pu-erh and Fruit Teas in View of Chemometric Approach

Brzezicha-Cirocka

Grembecka

Szefer

2016

Biol Trace Elem Res

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This study concerns application of flame atomic absorption spectrometry (FAAS) in assessment of macro- and microelement and toxic metal levels (Mg, Ca, K, Na, Mn, Cu, Fe, Zn, Cr, Ni, Co, Cd and Pb) in dark (Pu-erh) and fruit tea leaves and their infusions. Phosphorus was also determined in the form of phosphomolybdate by spectrophotometric method. The reliability of the method was checked using three certified reference materials. The results of analysis were in agreement with the certified values, with analytical recovery ranging from 86 to 113 %. Significant correlations (p < 0.001) were found between concentrations of P, Zn, K, Ni, Fe, Co, Cr, and Pb in Pu-erh tea, whereas in fruit tea, such interdependences were found between Mg, Fe, P, Ni, and Co. Kruskal-Wallis test results have related differences in Pu-erh tea quality as well as technological processing of fruit tea to their mineral composition. In order to characterize tea elemental content, chemometric techniques such as factor analysis (FA) and cluster analysis (CA) were used. Their application allowed on differentiation of samples in view of the fermentation type, technological processing, and overall quality.

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Analysis of Trace Metals and Perfluorinated Compounds in 43 Representative Tea Products from South China

Abstract: This paper reports trace metals, and perfluorooctane sulfonate (PFOS) and perfluorooctanoic acid (PFOA) in wide range of tea products produced in the south China area. This paper also warns the low PFOS and PFOA pollution in tea.

Cited by 35 publications

References 25 publications

A pilot study to assess lead exposure from routine consumption of coffee and tea from ceramic mugs: comparison to California Safe Harbor Levels

A pilot study to assess lead exposure from routine consumption of coffee and tea from ceramic mugs: comparison to California Safe Harbor Levels

Perfluorinated Compounds in Greenhouse and Open Agricultural Producing Areas of Three Provinces of China: Levels, Sources and Risk Assessment

Analytical Assessment of Bio- and Toxic Elements Distribution in Pu-erh and Fruit Teas in View of Chemometric Approach

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