Identification of 9,10-anthraquinone contamination during black and green tea processing in Indonesia

Anggraini, Tuty; Neswati, -; Nanda, Ririn Fatma; Syukri, Daimon

doi:10.1016/j.foodchem.2020.127092

Cited by 21 publications

(4 citation statements)

References 16 publications

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“…The formation of ATQ during the processing of different foods has been studied since it was first detected in black tea. Anggraini et al (2020) evaluated the presence of ATQ at each stage of the green and black tea manufacturing process. For green tea, ATQ was present on the untreated leaf and concentration increased until the start of the drying step.…”

Section: Exposure and Risk Assessmentmentioning

confidence: 99%

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of chemical hazards of interest in food safety in Spain (2)

Muñoz,

Ramdani,

Sillué

et al. 2023

EFS4

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Section: Exposure and Risk Assessmentmentioning

confidence: 99%

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of chemical hazards of interest in food safety in Spain (2)

Muñoz,

Ramdani,

Sillué

et al. 2023

EFS4

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“…Later, 1-nitropyren was detected in grilled chicken due to incomplete combustion of fat into pyrene, in the presence of nitrogen dioxide during cooking [ 23 ] and several nitrated or nitrogenated PAHs as well as oxygenated PAHs were tentatively identified in barbecued sausages [ 24 ]. NPAHs have thereafter been analysed in grilled and smoked meat and fish [ 3 , 10 , 11 , 12 , 25 , 26 ], coffee [ 25 , 26 ], tea [ 27 ], beer [ 28 ], cereals and vegetables [ 29 ], as well as oil, spices and cheese [ 2 , 30 , 31 ]. As regards to OPAHs, they were similarly found in beverages such as:, coffee [ 25 ], tea [ 27 ], beer [ 28 ], milk and milk powders [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

“…NPAHs have thereafter been analysed in grilled and smoked meat and fish [ 3 , 10 , 11 , 12 , 25 , 26 ], coffee [ 25 , 26 ], tea [ 27 ], beer [ 28 ], cereals and vegetables [ 29 ], as well as oil, spices and cheese [ 2 , 30 , 31 ]. As regards to OPAHs, they were similarly found in beverages such as:, coffee [ 25 ], tea [ 27 ], beer [ 28 ], milk and milk powders [ 32 ]. The OPAHs were also detected in oils [ 33 , 34 , 35 , 36 , 37 ], fried products such as peanuts [ 38 ], bread [ 39 , 40 ] and barbecued or smoked foods [ 3 , 22 , 24 , 41 ].…”

Section: Introductionmentioning

confidence: 99%

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products

Sonego

Bhattarai

Duedahl‐Olesen

2022

Foods

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Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives.

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“…The green tea manufacturing process includes withering from the RP machine. Green tea leaves are transferred to the OTR using a conveyor to the green tea processing room [8]. This room contains a lot of smoke because the RP engine uses wood fuel as the heat source.…”

Section: Introductionmentioning

confidence: 99%

Design of Green Tea Drying System Using Smoke and Temperature Sensors Based on Microcontroller

Mulianda

Fahmy²,

Andasuryani³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The green tea drying process still uses wood as its fuel because it can reduce production costs. However, the smoke produced by the bottom firewood enters the drying chamber, thus affecting the quality of the green tea produced. Therefore, it is necessary to have a drying system that can detect and control the smoke entering the drying chamber and control the temperature during the drying process. The tea drying system is designed using a smoke sensor and a temperature sensor based on a microcontroller. This system is also equipped with an RH sensor that can monitor the RH value during the drying process. From the device performance test results, it was found that the system designed can control the smoke and temperature in the drying chamber to be applied to the green tea drying process in tea factories.

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Identification of 9,10-anthraquinone contamination during black and green tea processing in Indonesia

Cited by 21 publications

References 16 publications

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of chemical hazards of interest in food safety in Spain (2)

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of chemical hazards of interest in food safety in Spain (2)

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products

Design of Green Tea Drying System Using Smoke and Temperature Sensors Based on Microcontroller

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