Polycyclic aromatic hydrocarbons (PAHs) in dry tea leaves and tea infusions in Vietnam: contamination levels and dietary risk assessment.

Abstract

The total mean ∑[Formula: see text] in samples were from 75.3 to 387.0ng/g dry weight (d.w) and showed high value in black dry tea, followed by herbal, oolong, and green tea. The mean ∑[Formula: see text] (a combination of benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) values were 54.3ng/g, 16.4ng/g, 14.2ng/g, and 6.6ng/g for black, herbal, green, and oolong teas, respectively. Concentration for benzo[a]pyrene (BaP) was from 0.4 to 35.8ng/g, and the BaP equivalent concentration values ranged from 0.3 to 48.1ng/g. There was only 1 black tea sample that BaP concentration exceeded the maximum level according to European Union (EU) standards. Tea samples marketed in Vietnam showed insignificant difference with the samples from other origins by same analytical method. Black teas showed high PAHs contents in dry tea samples but the released percentage of sum of PAHs from tea-to-tea infusion was lower than that in other tea type samples. The released percentages of PAH4 from tea-to-tea infusion were 40.7, 15.4, and 1.9 for green, herbal, and black tea. High temperature in black tea manufacturing processes might reduce essential oil content in tea that might effect on the PAHs partially release into the infusion. Indeed, based on EU regulations, we may conclude that tea consumers are safe in risk of exposure to PAHs obtained from teas.