Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas

Zhang, Ruobing; Zou, Hong; Chen, Qingwu; Luo, Ji; Chai, Zhifang; Shen, Jie

doi:10.1016/j.foodchem.2016.09.136

Cited by 17 publications

(10 citation statements)

References 29 publications

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“…More than five PFCAs were detected in lettuce, pakchoi, eggplant, bitter dish, and Lactuca sativa with detection rate and average concentrations ranging from 10% to 100% and 0.10 to 8.7 ng/g (dw), respectively (Table , Table S6), while only one compound (PFOA) was detected in cucumber and loofah. PFCA concentrations in crops were species and pollution level dependent. , The average total PFCA concentrations (0.22–15 ng/g, dw, i.e., 0.01–0.67 ng/g, fw) in crops in the present study were generally higher than those in vegetables (0.011–0.038 ng/g, fw) from retail stores in Belgium, Czech Republic, Italy, and Norway, , and in the more fermented teas (0.95–7.0 ng/g, dw) from China, but lower than in the less fermented teas (2.6–43 ng/g, dw) from China . Higher PFCA concentrations detected in the less fermented teas could be related to long exposure to environmental PFCAs, while lower PFCA concentrations in more fermented teas might be attributed to the PFCA degradation in fermentation …”

Section: Resultsmentioning

confidence: 38%

“…17,20 The average total PFCA concentrations (0.22−15 ng/g, dw, i.e., 0.01−0.67 ng/g, fw) in crops in the present study were generally higher than those in vegetables (0.011−0.038 ng/g, fw) from retail stores in Belgium, Czech Republic, Italy, and Norway, 26,27 and in the more fermented teas (0.95−7.0 ng/g, dw) from China, but lower than in the less fermented teas (2.6−43 ng/g, dw) from China. 48 Higher PFCA concentrations detected in the less fermented teas could be related to long exposure to environmental PFCAs, while lower PFCA concentrations in more fermented teas might be attributed to the PFCA degradation in fermentation. 48 In summary, a reliable, precise, and sensitive method was achieved for simultaneous analysis of nine trace PFCAs (C6− C14) in various edible crop matrices including cereal, root vegetable, leafy vegetable, and melon vegetable using ultrasonic extraction followed by SPE and common HPLC-MS/MS (Q-Trap), nearing the sensitivity of superior equipment at pg/g level (fw), e.g., UPLC-MS/MS and HPLC-QTOF-HRMS.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 95%

“…48 Higher PFCA concentrations detected in the less fermented teas could be related to long exposure to environmental PFCAs, while lower PFCA concentrations in more fermented teas might be attributed to the PFCA degradation in fermentation. 48 In summary, a reliable, precise, and sensitive method was achieved for simultaneous analysis of nine trace PFCAs (C6− C14) in various edible crop matrices including cereal, root vegetable, leafy vegetable, and melon vegetable using ultrasonic extraction followed by SPE and common HPLC-MS/MS (Q-Trap), nearing the sensitivity of superior equipment at pg/g level (fw), e.g., UPLC-MS/MS and HPLC-QTOF-HRMS. The successful application of the developed method to determine PFCAs in various types of crops sampled from several farms demonstrated its practicability for regular monitoring of PFCAs in real crops, which is of great importance to assess the health risk of human exposure to PFCAs via crop origin food consumption.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 95%

See 2 more Smart Citations

Determination of Trace Perfluoroalkyl Carboxylic Acids in Edible Crop Matrices: Matrix Effect and Method Development

Xiang

Chen

Xiao

et al. 2017

J. Agric. Food Chem.

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A robust method was developed for simultaneous determination of nine trace perfluoroalkyl carboxylic acids (PFCAs) in various edible crop matrices including cereal (grain), root vegetable (carrot), leafy vegetable (lettuce), and melon vegetable (pumpkin) using ultrasonic extraction followed by solid-phase extraction cleanup and high liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The varieties of extractants and cleanup cartridges, the usage of Supelclean graphitized carbon, and the matrix effect and its potential influencing factors were estimated to gain an optimal extraction procedure. The developed method presented high sensitivity and accuracy with the method detection limits and the recoveries at four fortification levels in various matrices ranging from 0.017 to 0.180 ng/g (dry weight) and from 70% to 114%, respectively. The successful application of the developed method to determine PFCAs in various crops sampled from several farms demonstrated its practicability for regular monitoring of PFCAs in real crops.

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Section: Resultsmentioning

confidence: 38%

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 95%

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 95%

See 1 more Smart Citation

Determination of Trace Perfluoroalkyl Carboxylic Acids in Edible Crop Matrices: Matrix Effect and Method Development

Xiang

Chen

Xiao

et al. 2017

J. Agric. Food Chem.

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“…The hydrophilicity of PFOA is much higher than that of PFOS, and PFOA is more easily absorbed by organisms and shows a high level of transferability by water [29]. Compared with boiled water, the content of PFCs in the boiled broth increased from 0.03 to 28.3 ng/mL with the addition of swimming crab.…”

Section: Effect Of Stewingmentioning

confidence: 99%

Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods

et al. 2019

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Perfluorinated compounds (PFCs) are widely used in industries, and have become common environmental pollutants. Consumption of aquatic foods and its processed products can result in the accumulation and maintenance of PFCs in organs of human body, which can lead to toxic consequences and poisoning. The aim of this study was to evaluate the reducing effects of PFC contents in fish cake and swimming crab by different cooking conditions. Fish cake was processed with blanching, boiling, frying, stir-frying and swimming crab was pretreated with soaking and cooked by steaming and stewing. The change of PFCs were determined using LC-MS/MS. Boiling reduced the total PFCs in fish cake by up to 45.9%. As for swimming crab, soaking, steaming and stewing have reduced 65.7%, 17.6% and 13.3% of PFCs, respectively. These results suggest that cooking method involving water addition and high-temperature heating would be effective at reducing PFCs (PFOA especially) in food. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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“…Fluoride bioavailability depends on the chemical and physical nature of the fluoride and matrix from which it is ingested 106 . In fact, the majority of water‐soluble fluoride in tea infusions is ionic species, which can exist as free fluoride ions or as complexes such as F–Al or F–Mn 107 . Whether ionic complexes exhibit the same absorption behaviors as fluoride warrants investigation (Fig.…”

Section: Fluoride Bioavailability In Tea Infusions and Exposure Levelsmentioning

confidence: 99%

Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review

Peng

Ren

et al. 2020

J Sci Food Agric

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Tea is the one of the most popular non-alcoholic caffeinated beverages in the world. Tea is produced from the tea plant (Camellia sinensis (L.) O. Kuntze), which is known to accumulate fluoride. This article systematically analyzes the literature concerning fluoride absorption, transportation and fluoride tolerance mechanisms in tea plants. Fluoride bioavailability and exposure levels in tea infusions are also reviewed. The circulation of fluoride within the tea plantation ecosystems is in a positive equilibrium, with greater amounts of fluoride introduced to tea orchards than removed. Water extractable fluoride and magnesium chloride (MgCl 2) extractable fluoride in plantation soil are the main sources of absorption by tea plant root via active transmembrane transport and anion channels. Most fluoride is readily transported through the xylem as F − /F-Al complexes to leaf cell walls and vacuole. The findings indicate that tea plants employ cell wall accumulation, vacuole compartmentalization, and F-Al complexes to co-detoxify fluoride and aluminum, a possible tolerance mechanism through which tea tolerates higher levels of fluoride than most plants. Furthermore, dietary and endogenous factors influence fluoride bioavailability and should be considered when exposure levels of fluoride in commercially available dried tea leaves are interpreted. The relevant current challenges and future perspectives are also discussed.

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Composition, distribution and risk of total fluorine, extractable organofluorine and perfluorinated compounds in Chinese teas

Cited by 17 publications

References 29 publications

Determination of Trace Perfluoroalkyl Carboxylic Acids in Edible Crop Matrices: Matrix Effect and Method Development

Determination of Trace Perfluoroalkyl Carboxylic Acids in Edible Crop Matrices: Matrix Effect and Method Development

Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods

Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review

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