Residues and contaminants in tea and tea infusions: a review

  title={Residues and contaminants in tea and tea infusions: a review},
  author={A M Abd el-aty and Jeong-Heui Choi and Md. Musfiqur Rahman and Sung-Woo Kim and Alev Tosun and Jae-Han Shim},
  journal={Food Additives \& Contaminants: Part A},
  pages={1794 - 1804}
Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses… 

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During the infusion process, a significant percentage of the residues, particularly pesticides with high water solubility, were transferred to the infusions, and the detected residues were below current MRLs for these pesticides.

Health Risk Assessment of Exposure to Trace Elements from Drinking Black and Green Tea Marketed in Three Countries

It is indicated that avoiding drinking the first infusion of tea infusion can help to reduce both carcinogenic and noncarcinogenic health risks for trace elements.

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Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage.

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Results of this study suggest that tea drinkers should discard the first tea infusion and drink the following infusions, suggesting that consumption of tea infusions would not cause significant health risks for consumers.

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Rinsing dried tea leaves before brewing is a traditional way of preparing rolled oolong tea in China and can be used to develop an effective method of rinsing tea before brewing that reduces pesticide exposure risks.



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The level of arsenic and heavy metal contamination of tea leaves was lower in Taiwan than other regions of the world, indicating that public health is maintained and the hazard index (HI) of daily tea drinking of green tea, oolong tea, and black tea was low and within the bounds of safety.

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Toxic contamination by heavy metals was found in most of the teas sampled and some tea samples are considered unsafe, while several beneficial elements such as magnesium, calcium, potassium, and phosphorus were found.

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Though the residues of ethion, quinalphos, hexaconazole, dicofol, propargite and fenpropathrin were most commonly found, only one sample exceeded the maximum residue limit (MRL).

How manufacturing processes affect the level of pesticide residues in tea

Tea (both green and black) is consumed throughout the world, both for pleasure and therapeutic purposes. Most people will be unaware of their involuntary exposure to residues of pesticides lingering

Leaching of pesticides in tea brew.

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Although significant differences were not observed among the three pesticides in the ratio of decreased of pesticide concentration after processing to green tea, clothianidin, which is a neonicotinoid insecticide and has a lower log Pow value, tended to be transferred more than the other two insecticides into infusions.

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