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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/75010330:_____/18:00012113

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

10620 - Other biological topics

Projekt

—

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Journal of the science of food and agriculture

ISSN

0022-5142

e-ISSN

—

Svazek periodika

1

Číslo periodika v rámci svazku

98

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

5

Strana od-do

261-265

Kód UT WoS článku

000415716900032

EID výsledku v databázi Scopus

2-s2.0-85025067890