Assessing the contamination levels of dried teas and their infusions by polycyclic aromatic hydrocarbons (PAHs)

Abstract

The occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in 68 brands of teas, bought in Poland, was surveyed using ultrasonic extraction of dried teas and liquid-liquid extraction of infusions. The extracts were cleaned by solid phase extraction. The instrumental analysis was performed using gas chromatography coupled with mass spectrometry (GC-MS). The total content of 16 PAHs ( P 16PAHs) ranged from 41.5 to 2910.2 lg/kg in dried teas and from 52.9 to 2226.0 ng/L in infusions. Benzo(a)pyrene was found from below limit of quantification to 75.7 lg/kg in dried teas and from limit of detection to 18.7 ng/L in infusions. The least contaminated samples were herbal and fruit teas, while traditional black, green, red, and white teas, i.e. teas made of Camellia sinensis, were more polluted. Positive correlations between dried traditional teas and their infusions were observed. The mean transfer rates of P 16PAHs from dried materials into water ranged from 2.4 to 25.3%. The total toxicity of the tested teas largely corresponded to the sum of 4 PAHs ( P 4PAHs) chosen by the European Food Safety Authority as indicator of PAHs in food. Estimated PAHs uptake and margin of exposure pointed to low health risks associated with drinking tea infusions.

Determination of Polycyclic Aromatic Hydrocarbon Content in Garden Herbal Plants Using Liquid Chromatographic Analysis (HPLC-FL)

“…In turn, Ishizaki et al [ 42 ] examined PAH contents in tea and herb samples and showed that the mint herb contained a high content of phenanthrene (23.1 ng/g), pyrene (19.4 ng/g) and fluoranthene (22.5 ng/g). The presence of PAHs in mint tea samples from the Polish market was confirmed by Ciemniak et al [ 43 ], with high content of phenanthrene (49.9 µg/kg) and fluoranthene (39.0 µg/kg).…”

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

“…In Poland, 68 brands of dried tea and infusions were evaluated by Ciemniak et al [121]. They observed 16 PAHs concentrations varying between 41.5-2910.2 and 52.9-2226.0 µg/kg in dried teas and infusions, respectively.…”

Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review

“…PAHs are known to be formed by condensation processes of smaller organic compounds in absence of oxygen by either pyrolysis or pyrosynthesis (Ciemniak et al 2019). Pyrolysis (pyro meaning "fire" and lysis for "separating") is the decomposition of organic material at elevated temperatures in an inert atmosphere and it involves irreversible change of chemical composition and physical phase (Viegas et al 2019).…”