Estimating the risk of phthalates exposure via tea consumption in general population
Four common phthalic acid esters (PAEs) levels in tea fusions samples prepared from three types of tea bags (green, black and white) of ten commercial brands were extracted from the infusions by a dispersive liquid-liquid micro extraction method and determined by GC-MS. PAEs were not found in white...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2018-04-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/291 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850107997751083008 |
|---|---|
| author | Mohammad Mehdi Amin Foruz Rastegari Parinaz Poursafa Karim Ebrahim |
| author_facet | Mohammad Mehdi Amin Foruz Rastegari Parinaz Poursafa Karim Ebrahim |
| author_sort | Mohammad Mehdi Amin |
| collection | DOAJ |
| description | Four common phthalic acid esters (PAEs) levels in tea fusions samples prepared from three types of tea bags (green, black and white) of ten commercial brands were extracted from the infusions by a dispersive liquid-liquid micro extraction method and determined by GC-MS. PAEs were not found in white tea samples. Residue levels of total phthalic acid esters (TPAEs) in black and green teas showed no significant difference (median=367.5, Interquartile range=244.7-667.5 and median=381, Interquartile range=188.7-688.2µg/kg respectively). DEHP levels in green teas were significantly higher than those in black teas (Median= 93.5 and 204 respectively). Total phthalate esters (TPAEs) levels in flavored teas were about two-fold higher than in non-flavored teas. The four commercial brands tested contain significant levels of DEHP when compared to other brands. Essential oils and essences that were added to tea for improvement of color and taste could be the main sources of PAEs contamination.
If oral absorption of phthalates were assumed to be 100%, the maximum daily exposure levels to TPAEs via tea consumption (due to consumption of 5 cups of tea prepared from the tea containing the highest levels TPAEs) were estimated to be 230e−4 µg/kg bw/Day, which are far lower than the regulation levels set by the expert panels on regularly toxicity. |
| format | Article |
| id | doaj-art-37c5262edece4cdc8a516835ae282bb1 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2018-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-37c5262edece4cdc8a516835ae282bb12025-08-20T02:38:28ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542018-04-017110.7455/ijfs/7.1.2018.a6Estimating the risk of phthalates exposure via tea consumption in general populationMohammad Mehdi Amin0Foruz Rastegari1Parinaz Poursafa2Karim Ebrahim3Department of Environmental Health Engineering, Isfahan University of Medical Sciences, Isfahan, IranEnvironmental Research Center, Isfahan University of Medical Sciences, Isfahan, IranDepartment of Environmental Health Engineering, Isfahan University of Medical Sciences, Isfahan, IranDepartment of Environmental Health Engineering, Isfahan University of Medical Sciences, Isfahan, IranFour common phthalic acid esters (PAEs) levels in tea fusions samples prepared from three types of tea bags (green, black and white) of ten commercial brands were extracted from the infusions by a dispersive liquid-liquid micro extraction method and determined by GC-MS. PAEs were not found in white tea samples. Residue levels of total phthalic acid esters (TPAEs) in black and green teas showed no significant difference (median=367.5, Interquartile range=244.7-667.5 and median=381, Interquartile range=188.7-688.2µg/kg respectively). DEHP levels in green teas were significantly higher than those in black teas (Median= 93.5 and 204 respectively). Total phthalate esters (TPAEs) levels in flavored teas were about two-fold higher than in non-flavored teas. The four commercial brands tested contain significant levels of DEHP when compared to other brands. Essential oils and essences that were added to tea for improvement of color and taste could be the main sources of PAEs contamination. If oral absorption of phthalates were assumed to be 100%, the maximum daily exposure levels to TPAEs via tea consumption (due to consumption of 5 cups of tea prepared from the tea containing the highest levels TPAEs) were estimated to be 230e−4 µg/kg bw/Day, which are far lower than the regulation levels set by the expert panels on regularly toxicity. https://www.iseki-food-ejournal.com/article/291PhthalatesTeaExposure assessment |
| spellingShingle | Mohammad Mehdi Amin Foruz Rastegari Parinaz Poursafa Karim Ebrahim Estimating the risk of phthalates exposure via tea consumption in general population International Journal of Food Studies Phthalates Tea Exposure assessment |
| title | Estimating the risk of phthalates exposure via tea consumption in general population |
| title_full | Estimating the risk of phthalates exposure via tea consumption in general population |
| title_fullStr | Estimating the risk of phthalates exposure via tea consumption in general population |
| title_full_unstemmed | Estimating the risk of phthalates exposure via tea consumption in general population |
| title_short | Estimating the risk of phthalates exposure via tea consumption in general population |
| title_sort | estimating the risk of phthalates exposure via tea consumption in general population |
| topic | Phthalates Tea Exposure assessment |
| url | https://www.iseki-food-ejournal.com/article/291 |
| work_keys_str_mv | AT mohammadmehdiamin estimatingtheriskofphthalatesexposureviateaconsumptioningeneralpopulation AT foruzrastegari estimatingtheriskofphthalatesexposureviateaconsumptioningeneralpopulation AT parinazpoursafa estimatingtheriskofphthalatesexposureviateaconsumptioningeneralpopulation AT karimebrahim estimatingtheriskofphthalatesexposureviateaconsumptioningeneralpopulation |