Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples

Shih-Min Chiang; Kwo-Chang Ueng; Hsiang-Shun Chen; Chia-Jung Wu; Yi-Sun Yang; Deng-Jye Yang

doi:10.1016/j.foodchem.2021.129885

Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples

Food Chem. 2021 Oct 1:358:129885. doi: 10.1016/j.foodchem.2021.129885. Epub 2021 Apr 20.

Authors

Shih-Min Chiang¹, Kwo-Chang Ueng², Hsiang-Shun Chen³, Chia-Jung Wu⁴, Yi-Sun Yang⁵, Deng-Jye Yang⁶

Affiliations

¹ Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC.
² Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Cardiology, Chung Shan Medical University Hospital, Taichung 40201, Taiwan, ROC.
³ Department of Health Food, Chung-Chou University of Science and Technology, 6, Lane 2, Sec. 3, Shanjiao Rd., Yuanlin City, Changhua County 510, Taiwan, ROC.
⁴ Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, 155, Sec.2, Linong Street, Taipei 11221, Taiwan, ROC.
⁵ Institute of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; School of Medicine, Chung Shan Medical University, Taichung 40201, Taiwan, ROC; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan, ROC; Department of Internal Medicine, Division of Endocrinology and Metabolism, Chung Shan Medical University Hospital, 40201, Taiwan, ROC.
⁶ Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University, 155, Sec.2, Linong Street, Taipei 11221, Taiwan, ROC; Department of Nutrition and Master Program of Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC; Department of Food Nutrition and Health Biotechnology, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan, ROC. Electronic address: djyang1@gmail.com.

PMID: 33933958
DOI: 10.1016/j.foodchem.2021.129885

Abstract

The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) of Oolong tea samples at each heat treatment stage of the manufacturing process, different post-treatment methods and different brewing conditions. The content of PAHs in the tea leaves was significantly increased during stir fixation (280 °C for 8 min) stage of the manufacturing process. In the subsequent heat treatment process, the PAHs content did not change much until the Oolong tea product (primary) was further roasted. The level of PAHs increased with the roasting time. Charcoal roasting resulted in higher PAHs content in the product compared with electric roasting. Higher brewing temperature caused higher level of PAHs released into the tea infusion. The level of released PAHs decreased with the increase of the number of tea brewing (the total released PAHs was about 4%). The risk assessment results for PAHs in the tea infusions showed a low level of health concern.

Keywords: Analysis; Brewing; Manufacturing process; Oolong tea; Polycyclic aromatic hydrocarbons (PAHs); QuEChERS; Risk assessment; Roasting.

MeSH terms

European Union
Food Contamination / analysis*
Food-Processing Industry / methods
Hot Temperature
Humans
Polycyclic Aromatic Hydrocarbons / analysis*
Risk Assessment / methods
Taiwan
Tea / chemistry*
Temperature

Substances

Polycyclic Aromatic Hydrocarbons
Tea