Unveiling Human Exposure to Plasticizers through Drinking Tea: A Nationwide Study.

Beyond phthalates: Investigating non-phthalate plasticizers in indoor environments-A nationwide survey from China.

Co-occurrence of phthalate and non-phthalate plasticizers in dust and hand wipes: A comparison of levels across various sources

Along with the restrictions of phthalate esters (PAEs), a variety of nonphthalate plasticizers (NPPs) have been increasingly used for industrial needs. Knowledge remains limited on the environmental occurrences, fate, and human exposure risks of many emerging NPPs. In this study, we investigated a suite of 45 NPPs along with the major PAEs in house dust from five regions in the Asia-Pacific region and the United States. The findings clearly demonstrated ubiquitous occurrences of many NPPs in the home environment, particularly acetyl tributyl citrate (ATBC), tricapryl trimellitate (TCTM), trioctyl trimellitate (TOTM), glycerol monooleate (GMO), methyl oleate (MO), and diisobutyl adipate (DiBA). The median total concentrations of NPPs ranged from 17.8 to 252 μg/g in the study regions, while the mean ratios of ΣNPPs to ΣPAEs ranged from 0.19 (Hanoi) to 0.72 (Adelaide). Spatial differences were observed not only for the chemical abundances but also for the composition profiles and the hazard quotient (HQ) prioritization of individual chemicals. Although the current exposure may unlikely cause significant health risks according to the HQ estimation, potential exposure risks cannot be overlooked, due to the lack of appropriate toxic threshold data, the existence of additional exposure pathways, and possible cocktail effects from coexisting NPPs and PAEs.

Plasticizers levels in four fish species from the Ligurian Sea and Central Adriatic Sea (Mediterranean Sea) and potential risk for human consumption

In order to determine the phthalates in water-based emulsion adhesives for tobacco,the adhesives were extracted with n-hexane containing internal standard by ultrasonic instruments.Seven phthalates in 144 water-based emulsion adhesive samples,including dimethyl phthalate(DMP),diethyl phthalate(DEP),diisobutyl phthalate(DIBP),dibutyl phthalate(DBP),di-(2-ethylhexyl) phthalate(DEHP),dioctyl phthalate(DOP) and benzyl butyl phthalate(BBP),were determined by gas chromatography/mass spectrometry.The results showed that:1) 30 minutes were preferable duration for extraction by adding 2 mL water into the sample;2) the regression coefficients of the 7 phthalates were over 0.996 within the range of their calibration;3) the recoveries(the standard spiked at low,middle and high concentration levels) ranged from 85% to 111%,and the relative standard deviation(RSD) of the method was below 5%;4) DIBP and DBP are the two phthalate plasticizers among the water-based adhesives most commonly used in the cigarette industry.

Children's exposure to phthalates and non-phthalate plasticizers in the home: The TESIE study

Occurrence, distribution, and sources of phthalates and non-phthalate plasticizers in sediment from semi-enclosed bays of Korea

The occurrence, composition and partitioning of phthalate esters (PAEs) in the water-suspended particulate matter (SPM) system of Lake Chaohu, China

Apocynum venetum tea is increasingly being recognized for its health benefits. Given that brewing conditions affect the flavor and quality of the final brew, optimal brewing conditions need to be determined to produce high‐quality A. venetum tea. In this study, different brewing strategies (hot brewing, room temperature brewing, and cold brewing) were used to prepare A. venetum tea. Subsequently, the physicochemical indexes, functional components, antioxidant activity, and aroma compounds of the brews were compared. The brewing conditions affected the soluble solid content of the brews, as well as their pH, color, polyphenol content, flavonoid content, and aroma compounds. Ketones and aldehydes were the most abundant aroma compounds in the teas prepared using the three brewing conditions. Hot brewing tea had the highest content of functional components and antioxidant activity with aromas of grassy alcohols and caramel, sweet, nutty furans and ethers. Room temperature brewing tea was rich in esters with floral and fruity aromas. In contrast, cold brewing tea had a blue‐green color; the most abundant compound in this tea was 2,5‐dimethylbenzaldehyde, and it had a grassy and floral aroma. These results showed that hot brewing is the most suitable method for Apocynum preparation of A. venetum tea.Practical applicationsApocynum venetum tea has become an ingredient in natural health teas in recent years. The brewing conditions will affect the flavor and quality of the final brewing. Therefore, it is necessary to determine the best brewing conditions to produce high‐quality A. venetum tea, so as to provide theoretical support for the determination of brewing conditions for A. venetum tea.

Recently, a new trend called cold brewing gained popularity in the tea and coffee beverage industry. Cold brew and hot brew black tea may have different sensory qualities and antioxidant levels because of their polyphenolic properties and brewing processes. The objectives of this study were to determine antioxidant properties and polyphenolic content of commercial brands of cold brew and hot brew black tea. The total phenolic content of the cold brew tea was determined to be 0.19 mg/mL gallic acid equivalents/100 g and hot brew tea was 0.43 mg/mL gallic acid equivalents/100 g when assayed by Folin-Ciocalteu’s reagent method. The total flavonoid content of the cold brew tea was 0.40 mg/mL catechin equivalents/100 g and hot brew was 1.01 mg/mL catechin equivalents/100 g. Moreover, antioxidant capacity of cold brew and hot brew black tea was analyzed where their ability to scavenge DPPH radicals was 86.3% and 88.1% respectively. There was a significant difference in total phenolic content between hot brew and cold brew (p = 0.004). Similarly, there was a significant difference in total flavonoid between cold brew and hot brew (p = 0.004). Additionally, there was a significant difference in DPPH scavenging activity between cold brew and hot brew (p = 0.016). Overall, it can be concluded that although cold brew tea contained a lower amount of phenolics and flavonoids as compared to hot brew tea, they both were able to scavenge DPPH radicals in nearly same capacity.

Occurrence and emission of phthalates and non-phthalate plasticizers in sludge from wastewater treatment plants in Korea.

Exposure of Phthalates in Residential Buildings and its Health Effects

Contaminant occurrence, mobility and ecological risk assessment of phthalate esters in the sediment-water system of the Hangzhou Bay

Exposure to phthalates and DiNCH among preschool children in Sweden: Urinary metabolite concentrations and predictors of exposure

Coffee is one of the most popular beverages which are rich in sensory attributes. What is the best time for brewing coffee after roasting is important question for consumer. In general, people do not directly brew coffee that has just been roasted. The chemical change which causes sensory changes still continues during the resting time. Enjoying coffee is about taste, everyone has different preferences. Some people prefer bitter coffee; some people like the sour taste and some others consume sweet coffee. Therefore, information about sensory and chemical profile is needed to give several options for consumer to choose their brewing method and brewing time before the coffee has decreased in sensory quality. This current study aims to know sensory and chemical changes of cold and hot brew Arabica coffee at various resting time. The materials were coffee beans Arabica Jawa Gunung Halu obtained from Cibeber, Sidangkerta Village, Mekarsari District, Bandung Regency, West Java. The roasted bean stored at various resting time (1, 3, 5, 7, and 9 days) than brewed in cold and hot brew methods. Sensory evaluation was conducted by 10 trained panelists using quantitative descriptive analysis (QDA). Furthermore, chemical analyses which were evaluated consist of the value of pH, brix and Total Dissolved Solid (TDS). The results showed that longer resting time followed by sensory characteristics changes on aroma, after taste, sweetness that is in line with chemical attributes change in Brix. Moreover color change in line with TDS change. While the different brewing techniques show that hot brew has higher value than cold brew in most all of parameters except Brix value. Keywords — chemical, coffee, panelists , resting time, sensory