Tracking residual organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and infusions of commercially available tea products marketed in Poland

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520397" target="_blank" >RIV/70883521:28110/18:63520397 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1080/19440049.2017.1411614" target="_blank" >http://dx.doi.org/10.1080/19440049.2017.1411614</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/19440049.2017.1411614" target="_blank" >10.1080/19440049.2017.1411614</a>

Result language
angličtina
Original language name
Tracking residual organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and infusions of commercially available tea products marketed in Poland
Original language description
The content of residual organochlorine pesticides (OCPs) was examined in green, herbal, and black tea leaves as well as in their infusions prepared from tea products marketed in the main supermarkets in Poland. It was found that the detected mean levels of organochlorine residues in tea leaves ranged from <LOD to 16.36 ng g−1 dry weight. Among hexachlorocyclohexane isomers, γ-HCH in green tea occurred in the highest concentrations. Among dichlorodiphenyltrichloroethane (DDT) metabolites the highest level of p,p′DDT (1.96 ng g−1 dw) was in green tea samples. The transfer of OCPs from tea leaves to brew was investigated. The present study revealed that during the infusion process, a significant percentage of the residues, particularly pesticides with high water solubility, were transferred to the infusions. The obtained results show that the percentage transfer of each pesticides from tea to the tea infusions ranged from 6.74% (heptachlor) to 86.6% (endrin). The detected residues were below current MRLs for these pesticides.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
ISSN
1944-0049
e-ISSN
—
Volume of the periodical
35
Issue of the periodical within the volume
3
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
479-486
UT code for WoS article
000427852800010
EID of the result in the Scopus database
2-s2.0-85039549094

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