Polycyclic Aromatic Hydrocarbons and Some of Organochlorine Pesticide Residues and Health Risk Assessments in Commonly Consumed Teas in Jordan

Review of scientific literature on available methods of assessing organochlorine pesticides in the environment

“…The increased temperature ramped to 230 °C at the rate of 3 °C/min, finally ramped to 310 °C at the rate of 10 °C/min, and held for 5 min” [ 308 ] Therapeutic tea 17 0.4–5.1 Spiked samples: 89.9–102.2 <12 GC-ECD: “Splitless, the initial oven temperature was 150 °C and was increased to 280 °C at 6 °C/min, RT 22 min” [ 309 ] Tea 20 0.16–2.06 0.54–3.84 80–94 2.43–2.93 GC-MS: “The column temperature programs s were as the following: 70 °C (2 min), 150 °C (25 °C/min), 200 °C (3.0 °C/min), 280 °C (9.0 °C/min), isotherm (10 min), the total run time for the OCPs was 40.8. 70 °C (1.2 min) and the ramp rate was 10 °C/min to 280 °C (18 min)” [ 310 ] Tea 9 60–720 30–2400 75.87–111.56 0.8–9.0 GC-ECD: “Oven temperature program was: initial temperature of 80 °C, ramped at 30 °C/min to 180 °C, ramped at 3 °C/min to 205 °C, held for 4 min, ramped at 20 °C/min to 290 °C, held for 8 min, ramped at 50 °C/min to 325 °C. The total GC run time was 27.92 min” [ 269 ] Tea 13 1.4–7.2 86.1–100.3 3.1–11 GC-MS: “The initial temperature was 50 °C, which was increased to 180 °C at 10 °C/min and maintained for 4 min.…”