Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F18%3A50013776" target="_blank" >RIV/62690094:18470/18:50013776 - isvavai.cz</a>

Alternative codes found

RIV/75010330:_____/18:00012113

Result on the web

<a href="http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8464/full" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8464/full</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.8464" target="_blank" >10.1002/jsfa.8464</a>

Result language

angličtina

Original language name

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

Original language description

BACKGROUND:Ochratoxin A(OTA) is a natural contaminant of food including tea with multiple toxic effects, which poses a threat to human health. In terms of lifestyle, the Turkish population is a frequent visitor of tearooms, and the traditional Turkish tea preparation is one of the most popular ways of preparing tea infusion. RESULTS: The aim of this study was to investigate OTA transfer from raw black tea to the tea infusion prepared according to the Turkish tradition. A high-performance liquid chromatography method with a limit of quantification of 0.35 ng/g was used for OTA determination. The OTA amount in raw black teas from Turkey ranged from ≤0.35 ng/g up to 56.7 ng/g . An homogenised sample of black tea naturally contaminated with 55.0 ng/g was used to prepare infusions. The OTA transfer from the black tea to the infusion was found to be 41.5% ±7%. CONCLUSION: These data are important for the realisation of a ‘Total Diet Study’ (TDS). The TDS can be a complementary tool to estimate the population dietary exposure to OTA across the entire diet by analysing main foods prepared ‘as consumed’ (tea infusions) and not ‘as purchased’ (raw tea).

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

10620 - Other biological topics

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of the science of food and agriculture

ISSN

0022-5142

e-ISSN

—

Volume of the periodical

1

Issue of the periodical within the volume

98

Country of publishing house

US - UNITED STATES

Number of pages

5

Pages from-to

261-265

UT code for WoS article

000415716900032

EID of the result in the Scopus database

2-s2.0-85025067890