Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions
Author:
Funder
Medical University - Varna
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04344-4.pdf
Reference26 articles.
1. Lin D, Tu Y, Zhu L (2005) Concentrations and health risk of polycyclic aromatic hydrocarbons in tea. Food Chem Toxicol 43:41–48. https://doi.org/10.1016/j.fct.2004.08.010
2. Mañana-López A, Sánchez-Piñero J, Moreda-Piñeiro J, Turnes-Carou I, Muniategui-Lorenzo S, López-Mahía P (2021) Polycyclic aromatic hydrocarbons analysis in tea infusions and tea beverages using membrane assisted solvent extraction. Microchem J 167:106278. https://doi.org/10.1016/j.microc.2021.106278
3. Girelli AM, Apriceno A, Tarola AM, Tortora F (2017) Determination of polycyclic aromatic hydrocarbons in tea infusions samples by high performance liquid chromatography with fluorimetric detection. J of Food Qual. https://doi.org/10.1155/2017/1076876
4. Domingo JL, Nadal M (2015) Human dietary exposure to polycyclic aromatic hydrocarbons: a review of the scientific literature. Food Chem Toxicol 86:144–153. https://doi.org/10.1016/j.fct.2015.10.002
5. Van Asselt ED, Banach JL, van der Fels-Klerx HJ (2018) Prioritization of chemical hazards in spices and herbs for European monitoring programs. Food Control 83:7–17. https://doi.org/10.1016/j.foodcont.2016.12.023
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