Estimating the risk of phthalates exposure via tea consumption in general population

Mohammad Mehdi Amin,Foruz Rastegari,Parinaz Poursafa,Karim Ebrahim

doi:10.7455/ijfs.v7i1.435

Abstract

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.

Highlights

Phthalate esters (PAEs) are dialkyl or alkyl/aryl esters of phthalic acid and are widely used as plasticizers and additives for production of many daily products including plastics, pesticides, paints and cosmetics (Del Carlo et al, 2008)
Application of the MannWhitney test confirms that Di-(2-ethylhexyl) phthalate (DEHP) and DnPB in green tea samples were significantly higher than black teas but total phthalic acid esters (TPAEs) levels showed no significant differences between black and green teas (Figure 2)
TPAEs levels showed no significant differences between green and black tea bags but its concentration in Factor PAEs Value

Summary

Introduction

Phthalate esters (PAEs) are dialkyl or alkyl/aryl esters of phthalic acid and are widely used as plasticizers and additives for production of many daily products including plastics, pesticides, paints and cosmetics (Del Carlo et al, 2008). That was the first report about phthalate contamination in tea infusions and some subsequent studies have confirmed this contamination (Du, Ma, Qiao, Lu, & Xiao, 2016; Lu, Du, Qiao, Wang, & Xiao, 2015) In most of these studies, PAEs levels have been determined in dry tea samples but given that traditionally, tea is prepared by infusion of dry leaves in boiling water, and considering that tea is consumed in the form of infusion by consumers, it is essential to determine the dissolving ratio of PAEs from dried tea to infusion. The aims of this study were to investigate the presence of 4 common phthalate esters in tea infusions made using tea bags and to study daily dietary intake of these phthalates due to tea consumption

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Discussion

Conclusion