Determination of mercury, cadmium and lead contents in different tea and teas infusions (Camelia sinensis, L.)
DOI:
https://doi.org/10.5219/510Keywords:
mercury, cadmium, lead, teas, tea infusions, Camellia sinensis, L.Abstract
The present paper deals with assessing the level of contamination of green (n = 14) and black - fermented (n = 10) teas of different origins (country of origin) (China, India, Japan, Nepal and Taiwan), which are normally available in Slovakia. The contents of the studied contaminants (mercury, cadmium and lead) were observed in samples of dried teas and their infusions. The contaminant contents were investigated by atomic absorption spectrometry with Zeeman background correction and a graphite furnace GF-AAS (Cd, Pb). The total mercury content was analyzed by CV-AAS method. Concentrations of the studied contaminants in the dried tea samples were as follows: green tea: Hg: 0.0027 ±0.0010 mg.kg-1 (median ± standard deviation); Cd: 0.161 ±0.084 mg.kg-1, Pb: 0.875 ±0.591 mg.kg-1, black tea: Hg: 0.0022 ±0.0014 mg.kg-1, Cd: 0.397 ±0.077 mg.kg-1, Pb: 1.387 ±0.545 mg.kg-1. The contents of the contaminants in the tea infusions were as follows: green tea: Hg: 0.03 ±0.04 μg.L-1, Cd: 0.278 ±0.068 μg.L-1, Pb: 1.975 ±0.503 μg.L-1, black tea: Hg: 0.050 ±0.080 μg.L-1, Cd: 0.291 ±0.054 μg.L-1, Pb: 1.955 ±1.264 μg.L-1. According to the currently valid maximum limits for a particular contaminant in Slovakia, it can be stated that the health standards were not exceeded in any of the tea samples. The limit value of the lead content (2.0 mg.kg-1 DM) was exceeded (by 12.4%) only in one sample of the dried black tea from China (Yunnan - Golden Snow), however it is the limit value valid in China. The results of the analysis of 24 tea samples show that even regular consumption does not pose a health risk to consumers.
Downloads
References
Árvay, J., Tomáš, J., Hauptvogl, M., Kopernická, M., Kováčik, A., Bajčan, D., Massányi, P. 2014. Contamination of wild-grown edible mushrooms by heavy metals in a former mercury-mining area. Journal of Environmental Science and Health – part B, vol. 49, no. 11, p. 815-827.
https://doi.org/10.1080/03601234.2014.938550
Bobková, A., Fikselová, M., Bobko, M., Lopašovský, Ľ., Tóth, T., Zeleňáková, L. 2015. Selected parameters of quality and safety of herbal tea. Potravinárstvo, vol. 9, no. 1, p. 183-189. https://doi.org/10.5219/451
Cabrera, C., Gimenez, R., Lopez, M. C. 2003. Determination of tea components with antioxidant activity. Journal of Agricultural and Food Chemistry, vol. 51, no. 15, p. 4427-4435.
Cao, H. B., Qiao, L., Zhang, H., Chen, J. J. 2010. Exposure and risk assessment for aluminium and heavy metals in Puerh tea. Science of the Total Environment, vol. 408, no. 14, p. 2777-2784.
https://doi.org/10.1016/j.scitotenv.2010.03.019
De Sole, P., Rossi, C., Chiarpotto, M., Ciasca, G., Bocca, B., Alimonty, A., Bizzarro, A., Rossi, C, Masullo, C. 2013. Possible relationship between Al/ferritin complex and Alzheimer´s disease. Clinical Biochemistry, vol. 46, no.
-2 p. 89-93.
https://doi.org/10.1016/j.clinbiochem.2012.10.023
Dong, F., He, P. M., Lin, Z. 2007. Review on antioxidant activity of Pu-Erh tea. Food Science, vol. 28, no. 5,
p. 363-365.
Franklin, R. E., Duis, L., Brown, R., Kemp, T. 2005. Trace elements content of selected fertilizers and micronutrient source materials. Communications in Soil Science and Plant analysis, vol. 36, no. 11-12, p. 1591-1609.
Han, W. Y., Liang, Y. R., Yang, Y. J., Shi, Y. Z., Ma, L. F., Ruan, J. Y. 2006b. Effect of processing on the Pb and Cu pollution of tea. Jornal of Tea Science Research, vol. 26, p. 95-101.
Han, W. Y., Zhao, F. J., Shi, Y. Z., Ma, L. F., Ruan, J. Y. 2006a. Scale and causes of lead contamination in Chinese tea. Environmental Pollution, vol. 139, no. 1, p. 125-132.
https://doi.org/10.1016/j.envpol.2005.04.025
Karimi, G., Hasanzadeh, M. K., Nili, A., Khashayarmanesh, Z., Samiei, Z., Nazari, F. 2008. Concentrations and health risk of heavy metals in tea samples marketed in Iran. Pharmacologyonline, vol. 3, 164-174.
Chen, Y. M., Tsao, T. M., Lius, C. C., Linc, K. C., Wang, M. K. 2011. Aluminium and nutrients induce changes in the profiles of phenolic substances in tea plants (Camellia sinensis CV TTES, No. 12 (TTE)). Journal of the Science of Food and Agriculture, vol. 91, no. 16, p. 1111-1117.
https://doi.org/10.1002/jsfa.4291
Chung, F. L., Schwartz, J., Herzog, C. R., Yang, Y. M. 2003. Tea and cancer prevention: Studies in animals and humans. The Journal of Nutrition, vol. 133, no. 10, p. 3268-3274.
Jeszka-Skowron, M., Krawczyk, M., Zgola-Grześkowiak, A. 2015. Determination of antioxidant aktivity, rutin, quercetin, phenolic acids and trace elements in tea infusions: Influence of citric acid addition on extraction of metals. Journal of Food Composition nad Analysis, vol. 40, p. 70-77.
https://doi.org/10.1016/j.jfca.2014.12.015
Lv, H. P., Lin, Z., Tan, J. F., Guo, L. 2013. Contents of fluoride, lead, copper, chromium, arsenic and cadmium in Chinese Pu-erh tea. Food Research International, vol. 53, no. 2, p. 938-944.
https://doi.org/10.1016/j.foodres.2012.06.014
Marcos, A., Fisher, A., Rea, G., Hill, S. J. 1998. Preliminary study using trace element concentrations and a chemometrics approach to determine geographical origin of tea. Journal of Analytical Atomic Spectrometry, vol. 13, p. 521-525.
MOAC, 2002. Ministry of Agiculture in China. Green Food: Tea. NY/T 288-2002, Beijing. Available at: http://gcz.qingdaoagri.gov.cn/qdguochazhan/jxpd/ShowArticle.asp?ArticleID=1232.
MOAC, 2003. Ministry of Agriculture in China. The limits for chromium, cadmium, mercury, arsenic and fluoride in tea. NY 659-2003, Beijing. Available at: https://food.chemlinked.com/regulatory-database/ny659-2003-maximum-limits-chromium-cadmium-mercury-arsenic-and-fluoride-teas.
Moreda-Pineiro, A., Fisher, A, Hill, S. J. 2003. The classification of tea according to region of origin using pattern recognition techniques and trace metal data. Journal of Food Composition and Analysis, vol. 16, no. 2, p. 195-211.
https://doi.org/10.1016/S0889-1575(02)00163-1
Musilová, J., Bystrická, J. 2010. Proteins of potatoe tubers in relation to the content of cadmium in their tubers. Potravinárstvo, vol. 4, no. 4, p. 48-55.
Naldi, M., Fiori, J., Gotti, R., Periat, A., Veuthey, J. L., Guillarme, D., Andrisano, V. 2014. UHPLC determination of catechins for the quality control of green tea. Journal of Pharmaceutical and Biomedical Analysis, vol. 88, p. 307-314.
https://doi.org/10.1016/j.jpba.2013.08.054
Nookabkaew, S., Rangkadilok, N., Satayavivad, J. 2006. Determination of trace elements in herbal tea products and their infusions consumed in Thailand. Journal of Agricultural and Food Chemistry, vol. 54, no. 18, 6939-6944.
https://doi.org/10.1021/jf060571w
Nováková, L., Spáčil, Z., Sifrtová, M., Opletal, L., Solich, P. 2010. Rapid qualitative and quantitative ultra high performance liquid chromatography method for simultaneous analysis of twenty nine common phenolic compounds of various structures. Talanta, vol. 80, no. 15, p. 1970-1979. https://doi.org/10.1016/j.talanta.2009.10.056
PKSR, 2006. Potravinový kódex Slovenskej republiky, výnos č. 18558/2006-SL. Nyjvyššie prípustné množstvá kontaminantov v potravinách platné v Slovenskej republike, z 11. Septembra 2006. [online]. Available at: http://www.svssr.sk/dokumenty/legislativa/18558_2006.pdf.
Qin, F., Chen, W. 2007. Lead and copper levels in tea samples marketed in Beijing. Bulletin of Environmental Contamination Toxicology, vol. 79, no. 2, p. 247-250.
https://doi.org/10.1007/s00128-007-9008-y
Roman, A., Popiela, E. 2011. Studies of chosen toxic elements concentration in multiflower bee honey. Potravinárstvo, vol. 5, no. 2, p. 67-69.
Salahinejad, M., Aflaki, F. 2010. Toxic and essential mineral elements content of black tea leaves and their tea infusions consumed in Iran. Biological Trace Element Research, vol. 134, no. 1, p. 109-117.
https://doi.org/10.1007/s12011-009-8449-y
Sharangi, A. B. 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis, L.) – a review. Food Research International, vol. 42, no. 5-6, p. 529-535.
https://doi.org/10.1016/j.foodres.2009.01.007
Sofuoglu, S. C., Kavcar, P. 2008. An exposure and risk assessment for fluoride and trace metal in black tea. Jornal of Hazardous Materials, vol. 158, no. 2-3, p. 392-400.
https://doi.org/10.1016/j.jhazmat.2008.01.086
Svoboda, L., Havlíčková, B., Kalač, P. 2006. Contents of cadmium, mercury and lead in ideble mushrooms growing in a historical silver-mining area. Food Chemistry, vol. 96, no. 4., p. 580-585.
https://doi.org/10.1016/j.foodchem.2005.03.012
The United Kingdom Tea Council Ltd, 2015. [online]. Available at: http://www.tea.uk/ (accessed 29.07.15).
Timoracká, M., Vollmannová, A., Ismael, D. S. 2011. Minerals, trace elements and flavonoids content in white and coloured kidney bean. Potravinárstvo, vol. 5, no. 1, p. 56-60. https://doi.org/10.5219/116
Yao, L. H., Jiang, Y. M., Shi, J., Tomás-Barberán, F. A., Datta, N., Singanusong, R. 2004. Flavonoids in food and their health benefits. Plant Foods for Human Nutition., vol. 59, no. 3, p. 113-122.
Zhang, D. Y., Shao, W. F., Liu, Z. H., Liu, Y. L., Huang, Y. W. 2009. Research on the anti-diabetes and anti-hyperlipidemia function of monomers in Pu-erh tea. Journal of Tea Science, vol. 29, no. 1, p. 41-46.
Zimmermann, B. F., Gleichenhagen, M. 2011. The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: how to get most out o fit. Food Chemistry, vol. 56, no. 3, p. 8130-8140.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).