Original Paper

European Food Research and Technology

, Volume 228, Issue 1, pp 83-91

First online:

Polycyclic aromatic hydrocarbons (PAH) in various types of tea

  • Katja ZiegenhalsAffiliated withMax Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Analysis Division
  • , Wolfgang JiraAffiliated withMax Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Analysis Division Email author 
  • , Karl SpeerAffiliated withInstitute of Food Chemistry, Technical University of Dresden

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Abstract

For the analysis of the 16 PAH (EFSA-PAH), which are classified as priority for different food groups by the Scientific Committee on Food (SCF) and the Joint FAO/WHO Experts Committee on Food Additives (JECFA) in tea, a sensitive analytical Fast-GC/HRMS method was used. The sample preparation included accelerated solvent extraction (ASE) and the highly automated clean up steps, gel permeation chromatography and solid phase extraction. The analytical parameters, limit of detection (0.01–0.02 μg/kg) and limit of quantification (0.03–0.06 μg/kg), were determined. The repeatability (RSD, n = 3) of different PAH in fruit tea ranged from 0.1 to 11%. It was observed that the total contents of the 16 PAH in tea samples ranged from 14 to 2,662 μg/kg. The analysed tea samples showed an increasing presence of PAH in the following order: herbal and fruit tea (n = 7) < black tea (n = 11) < green tea (n = 11) < white tea (n = 3) < mate-tea (n = 8). The correlation coefficient (R) between BaP and the sum of the 16 EFSA-PAH was established considering the contamination amount in all the 40 tea samples analysed.

Keywords

EFSA Fast-GC GC/HRMS PAH Tea