Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples. (1st October 2021)

• Record Type: Journal Article
• Authors: Chiang, Shih-Min; Ueng, Kwo-Chang; Chen, Hsiang-Shun; Wu, Chia-Jung; Yang, Yi-Sun; Yang, Deng-Jye
• Is Part Of: Food chemistry. Volume 358(2021)
• Publication Date: 2021-10-01
• Subjects: Polycyclic aromatic hydrocarbons (PAHs) -- Oolong tea -- Manufacturing process -- Roasting -- Brewing -- Risk assessment -- Analysis -- QuEChERS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129885
• Languages: English
• ISSNs: 0308-8146

Abstract

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.