Heavy Metals Level, Health Risk Assessment Associated with Contamination of Black Tea; A Case Study from Khyber Pakhtunk
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Heavy Metals Level, Health Risk Assessment Associated with Contamination of Black Tea; A Case Study from Khyber Pakhtunkhwa (KPK), Pakistan Muhammad Idrees 1 & Fazal Akbar Jan 1 & Shah Hussain 1 & Abdul Salam 1 Received: 4 November 2019 / Accepted: 30 January 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In the present study, 15 different commercial tea brands sold in Khyber Pakhtunkhwa were collected from the markets. The samples were analyzed for the concentrations of ten selected heavy metals. The metal concentration showed a random distribution in all samples. The mean concentration of Cd, Cu, Mn, Pb, Zn, and Fe was found in the range of 0.029–0.094 mg kg−1, 7.11– 12.30 mg kg−1, 20.73–24.17 mg kg−1, 0.159–0.824 mg kg−1, 1.136–2.938 mg kg−1, and 0.670–118.30 mg kg−1 respectively. Co, Cr, Ni, and Sb were found below the detection limit of the instrument. Cu and Mn were found to be the abundant metals with a high concentration in the collected samples. The estimated daily intake (EDI), target hazard quotients (THQs), and hazard index (HI) were used for the assessment of health risks associated with the intake of metals. The metal transfer rates to tea infusion were reported from previous studies. Except for Cu, the EDI values of all the elements were found to be lower than the RfD values. The corresponding HI values of metals, in the different tea brands, were found to be below 1 suggesting that the consumption of mature tea infusions in the studied area could cause no carcinogenic risk. The principle cluster analysis (PCA) was used to reduce the number of variables to a new set which extracted three factors. For the assessment of health risks associated with dietary metal exposure, constant determination of heavy metals in all food is necessary. The present study provides valuable information to the general public about the consumption of tea infusions. Keywords Heavy metals . Tea brands . Risk assessment . Atomic absorption spectrophotometer
Introduction Tea is the most common caffeinated beverage all over the world produced from the Camellia sinensis leaves. Tea is made from tea leaves prepared in boiling drinking water in the form of tea infusion [1]. Tea is served in popular versions black and green teas; the former is produced by drying and roasting while the latter by a fermentation process. More than 20 billion tea cups are consumed daily indicating its economic and social interest [2, 3]. In African countries like Kenya; in India, China, and Sri Lanka; and in some parts of Pakistan and Zimbabwe, tea trees are mostly grown. Tea contains flavonoids, polyphenols, amino acids, tannic acid, minerals, and trace elements. Tea leaves also contain ingredients (health-
* Muhammad Idrees [email protected] 1
Department of Chemistry, Bacha Khan University Chrasadda, Chrasadda, Khyber-Pakhtunkhwa 24420, Pakistan
promoting agents) which lower the risk of heart diseases; Parkinson’s disease; cancer; decrease of blood cholesterol levels; immune disorders; certain types of pancr
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