Simultaneous multi-determination of pesticide residues in black tea leaves and infusion: a risk assessment study
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RESEARCH ARTICLE
Simultaneous multi-determination of pesticide residues in black tea leaves and infusion: a risk assessment study Ali Heshmati 1 & Fereshteh Mehri 1 & Amin Mousavi Khaneghah 2 Received: 29 July 2020 / Accepted: 12 November 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract This study aimed to investigate the concentration of 33 pesticide residues in 60 black tea samples collected from Iran, determine their transfer rate, and assess their health risk during brewing. Pesticide extraction and analysis were performed by using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and gas chromatography/tandem mass spectrometry (GC-MS/ MS), respectively. The limits of detection (LOD) and the limits of quantification (LOQ) of pesticides were ranged 0.1–7.26 and 0.8–24 μg/kg for dried tea leaves and 0.03–3.1 and 0.09–10 μg/L for the tea infusion, respectively. The levels of pesticide residue in 52 (86.67%) out of 60 tea samples were above the LOD (0.1–7.26 μg/kg). Twenty four (40%) of the samples contained pesticides in a concentration higher than the maximum residue limit (MRL) set by the European Commission (EC). Seven out of 33 validated pesticides were detected in dried tea leaf samples that only four of seven, including buprofezin, chlorpyrifos, hexaconazole, and triflumizole, were transferred into tea infusion, demonstrating that the concentrations of pesticides in infusion were raised during brewing. The risk assessment study for detected pesticides in the tea infusion samples indicated that this beverage consumption was safe for consumers, while the mean residue of some pesticides in positive samples was higher than the MRL; therefore, periodic control of these pesticides should be regularly implemented. Keywords Pesticide residues . Black tea . Food contaminants . Risk assessment
Introduction In recent years, several investigations have indicated that tea’s daily drinking has beneficial effects on human health, including reducing the risk of heart diseases and various types of cancer like oral, pancreatic, and prostate (Feng et al. 2012; Ren et al. 2020). Green and black teas are the two most consumed types worldwide (Fatima and Rizvi 2011). After water, black tea is the most consumed drink among Iranian consumers, which is mainly imported from Sri Lanka into Iran Responsible Editor: Philippe Garrigues * Fereshteh Mehri [email protected] * Amin Mousavi Khaneghah [email protected] 1
Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
2
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121, Campinas, São Paulo CEP: 13083-862, Brazil
(Gupta and Shanker 2009). The mean consumption of tea in Iran is 4.38 g/day for a person (Salahinejad and Aflaki 2010). Nowadays, in modern agriculture, many farmers use different pesticides to protect products against pest attacks and increase efficiency to respond to the market’s growing demand (Gurusub
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