Digital Repository

Determination of polycyclic aromatic hydrocarbons in black tea at different processing stages.

Show simple item record

dc.contributor.author Sithara, T. A. H.
dc.contributor.author Marapana, R. A. U. J.
dc.contributor.author Liyanage, R.
dc.contributor.author Senanayaka, S.
dc.date.accessioned 2019-12-10T07:35:01Z
dc.date.available 2019-12-10T07:35:01Z
dc.date.issued 2019
dc.identifier.citation Sithara, T. A. H., Marapana, R. A. U. J. Liyanage, R. and Senanayaka, S. (2019). Determination of polycyclic aromatic hydrocarbons in black tea at different processing stages. 4th International Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka. p56 en_US
dc.identifier.uri http://repository.kln.ac.lk/handle/123456789/20567
dc.description.abstract Polycyclic Aromatic Hydrocarbons (PAHs) are ubiquitous organic molecules considered as environmental pollutants, generally enter to the environment during incomplete combustion of organic materials. Various foods have been contaminated from PAHs during preparation, processing or from the environment. The present study was carried out to investigate the occurrence of 16 priority PAHs, in black tea, collected from a tea factory. There were six samples of tea from the same batch and same grade at different processing stages that were analyzed. The Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method was followed to prepare samples and the analysis was done by using gas chromatography- mass spectroscopy. The total PAHs contents of fresh tea leaves, withered, rolled, fermented, dried, graded tea were 26631.84, 59716.89, 43517.76, 11584.72, 7151.88, 16726.77 μg/kg respectively. The results showed that the PAHs were high in withering and rolling steps than the other steps and high PAHs count in graded tea than dried black tea. Since the withering, rolling and tea grading steps are carried out close to the unloading bay and machinery, they could be contaminated from smoke of vehicles and factory smoke effluent. The fermented tea showed less PAHs content and that decrement could be due to volatilization and degradation of PAHs during fermentation. The PAHs contamination of tea leaves depend on the manufacturing premises, environmental condition, thermal energy type, dryer type and raw material conditions etc. The majority of detected PAHs in tea samples were of low molecular weights. According to International Agency for Research on Cancer, 2 and 3 ring PAHs were classified into group 2B and 3 according to the carcinogenicity; the agent possibly carcinogenic and not classifiable as to its carcinogenicity to humans respectively. Even though, tea was contaminated from PAHs, these PAHs are not harmful to the human health. Therefore, the consumption of black tea is safe to the humans en_US
dc.language.iso en en_US
dc.publisher 4th International Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka en_US
dc.subject Black tea en_US
dc.subject Gas Chromatography Mass Spectroscopy en_US
dc.subject Polycyclic Aromatic Hydrocarbons en_US
dc.subject Processing stages en_US
dc.subject QuEChERS method en_US
dc.title Determination of polycyclic aromatic hydrocarbons in black tea at different processing stages. en_US
dc.type Article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search Digital Repository


Browse

My Account