Determination of Cd, Cu, Ni, and Pb in Black Tea from Saudi Arabia using Graphite Furnace Atomic Absorption Spectrometry after Microwave-Assisted Acid Digestion

Shaltout, Abdallah A.; Abdel-Aal, M. S.; Welz, Bernhard; Castilho, Ivan N.B.

doi:10.1080/00032719.2013.784918

Cited by 25 publications

(8 citation statements)

References 29 publications

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“…In six samples of black tea most commonly consumed in Saudi Arabia, the Ni content ranged from 5.63 to 11.9 mg/kg (mean 7.7 mg/kg; LOQ 2.8 µg/L) (Shaltout et al, 2013).…”

Section: Nickel In Foodmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Publication¹

2015

EFS2

119

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EFSA received a request from the Hellenic Food Authority (EFET) for a scientific opinion on the risk to human health from the presence of nickel (Ni) in food, particularly in vegetables. The EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) decided to extend the risk assessment also to drinking water. The reproductive and developmental toxicity in experimental animals was selected as the critical effect for the assessment of chronic effects of Ni. A tolerable daily intake of 2.8 µg Ni/kg body weight (b.w.) per day was derived from a lower 95 % confidence limit for a benchmark dose at 10 % extra risk (BMDL 10 ) of 0.28 mg/kg b.w. for post-implantation fetal loss in rats. The current dietary exposure to Ni raises concern when considering the mean and 95th percentile chronic exposure levels for all different age groups. The systemic contact dermatitis (SCD) elicited in Ni-sensitive humans after oral exposure to Ni was selected as the critical effect suitable for the assessment of acute effects of Ni. A lowest BMDL 10 of 1.1 µg Ni/kg b.w. was derived for the incidence of SCD following oral exposure to Ni of human volunteers. The CONTAM Panel applied a margin of exposure (MOE) approach and considered an MOE of 10 to be indicative of a low health concern. The MOEs calculated considering the estimated mean and the 95th percentile acute exposure levels were considerably below 10 for all age groups. Overall, the CONTAM Panel concluded that, at the current levels of acute dietary exposure to Ni, there is a concern that Ni-sensitized individuals may develop eczematous flare-up skin reactions. The CONTAM Panel noted the need for mechanistic studies to assess the human relevance of the effects on reproduction and development observed in experimental animals and for additional studies on human absorption of nickel from food, for example in combination with duplicate diet studies. Following a call for data on Ni levels in food and drinking water (water intended for human consumption and mineral waters), a total of 18 885 food samples and 25 700 drinking water samples were available in the final dataset to estimate dietary exposure to nickel. No speciation data were provided. Samples were collected between 2003 and 2012 in 15 different European countries, with almost 80 % of the total collected in one Member State. The most reported analytical methods were inductively coupled plasma-mass spectrometry (ICP-MS) and atomic absorption spectrometry (AAS), that represented 54 % and 42 % of the methods reported, respectively. The highest sensitivity was reported for the analysis of drinking water with a limit of quantification (LOQ) of 0.001 µg/L (for both ICP-MS and AAS). In food, ICP-MS showed the lowest LOQ for the analysis of 'Alcoholic beverages' (0.002 µg/kg) while the lowest LOQ reported with AAS was 1 µg/kg for samples of 'Fish and seafood' and 'Sugar and confectionery'. In the final dataset, left-censored data represented 66 % of the analytical results, with 35 % in food samples and 89 % in drinking water sa...

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“…In six samples of black tea most commonly consumed in Saudi Arabia, the Ni content ranged from 5.63 to 11.9 mg/kg (mean 7.7 mg/kg; LOQ 2.8 µg/L) (Shaltout et al, 2013).…”

Section: Nickel In Foodmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Publication¹

2015

EFS2

119

View full text Add to dashboard Cite

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“…In the case of teas and tisanes, the research can have two complementary goals: on the one hand, the interest can be focused on the metallic profile of the vegetal materials used for brewing. This usually includes the digestion of such materials prior to the elemental determination (Al-Othman, Yilmaz, Sumayli, & Soylak, 2012;Narin, Colak, Turkoglu, Soylak, & Dogan, 2004;Shaltout, Abdel-Aal, Welz, & Castilho, 2013). On the other hand, the research can be aimed at the determination of the metallic contents in the brewed samples but, to the best of our knowledge, HR-CS AAS has not been applied in the determination of trace metals in tea or tea-like samples, using either a flame or a graphite furnace as the atomizer.…”

Section: Introductionmentioning

confidence: 99%

Application of High Resolution-Continuum Source Flame Atomic Absorption Spectrometry (HR-CS FAAS): Determination of trace elements in tea and tisanes

et al. 2015

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“…Tea has received increasing attention for its beneficial health properties that include the prevention of cardiovascular diseases, skin cancer, coronary artery disease, Parkinson's disease and my-ocardial infarction (Qin & Chen, 2007)). However, several studies have demonstrated that tea leaves may also contain some harmful contaminants, which can be released into infusions; such as, considerable levels of heavy metals including lead, cadmium, arsenic, mercury (Han, Mihara, & Fujino, 2014;Shaltout, Abdel-Aal, Welz, & Castilho, 2013), poly-chlorinated biphenyls (PCBs), fertilizers, pesticides (Beizhen, Weihua, Liping, & Tiefeng, 2008;Shen & Chen, 2008) and poly-aromatic hydrocarbons (PAHs) (Lin, Zhu, He, & Tu, 2006)) are reported in different types of tea infusions. Contaminated cultivation soils, transportation and possessing procedures are suggested as possible sources of these contaminants.…”

Section: Introductionmentioning

confidence: 99%

Estimating the risk of phthalates exposure via tea consumption in general population

Amin¹,

Rastegari²,

Poursafa³

et al. 2018

Int. J. Food Stud.

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Four common phthalic acid esters (PAEs) levels in tea fusions samples prepared from three types of tea bags (green, black and white) of ten commercial brands were extracted from the infusions by a dispersive liquid-liquid micro extraction method and determined by GC-MS.PAEs were not found in white tea samples. Residue levels of total phthalic acid esters (TPAEs) in black and green teas showed no significant difference (median=367.5, Interquartile range=244.7-667.5 and median=381, Interquartile range=188.7-688.2µg/kg respectively). DEHP levels in green teas were significantly higher than those in black teas (Median= 93.5 and 204 respectively). Total phthalate esters (TPAEs) levels in flavored teas were about two-fold higher than in non-flavored teas. The four commercial brands tested contain significant levels of DEHP when compared to other brands. Essential oils and essences that were added to tea for improvement of color and taste could be the main sources of PAEs contamination. If oral absorption of phthalates were assumed to be 100%, the maximum daily exposure levels to TPAEs via tea consumption (due to consumption of 5 cups of tea prepared from the tea containing the highest levels TPAEs) were estimated to be 230e-4 μg/kg bw/Day, which are far lower than the regulation levels set by the expert panels on regularly toxicity.

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Determination of Cd, Cu, Ni, and Pb in Black Tea from Saudi Arabia using Graphite Furnace Atomic Absorption Spectrometry after Microwave-Assisted Acid Digestion

Cited by 25 publications

References 29 publications

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Application of High Resolution-Continuum Source Flame Atomic Absorption Spectrometry (HR-CS FAAS): Determination of trace elements in tea and tisanes

Estimating the risk of phthalates exposure via tea consumption in general population

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