Transfer of ochratoxin A from black teas to tea beverages according to type of preparation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F75010330%3A_____%2F16%3A00011397" target="_blank" >RIV/75010330:_____/16:00011397 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Transfer of ochratoxin A from black teas to tea beverages according to type of preparation
Original language description
Since its discovery, ochratoxin A (OTA) has been recognized as ubiquitous, natural contaminant of mouldy food and feed with multiple toxic effects which pose a threat to human and animal health. The aim of this study was to compare the OTA content in black tea beverages prepared by classic and traditional Turkish preparation. Validated and accredited HPLC-FLD method with limit of quantification (LOQ) of 0.35 ng/g was employed for OTA determination. The OTA amount ranged from 0.35 ng/g to 250 ng/g in black tea and 0.35 ng/g up to 56.7 ng/g in black tea from Black Sea Region in Turkey. Six samples of each type naturally contaminated black tea was used to the preparation of the tea beverages. The data are very important for realization of "Total Diet study" (TDS) and dietary exposure assessment of OTA. TDS can be a complementary public health tool to determine population dietary exposure to OTA across the entire diet by analysing main foods prepared "as consumed" (tea beverages) and no "as purchased" (loose tea or bag tea).
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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