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Year 2021, Volume: 5 Issue: 4, 640 - 644, 15.12.2021

Kasım Takım Mehmet Emin Aydemir

https://doi.org/10.31015/jaefs.2021.4.24
Cited By: 2

Abstract

References

  • Abd El-Aty, A.M., Choi, J.H., Rahman, M.M., Kim, S.W., Tosun, A., Shim, J.H. (2014). Residues and contaminants in tea and tea infusions: a review. Food Additives & Contaminants: Part A, 31(11), 1794-1804 Doi: 10.1080/19440049.2014.958575
  • Amirahmadi, M., Shoeibi, S., Abdollahi, M., Rastegar, H., Khosrokhavar, R., Hamedani, M. P. (2013). Monitoring of some pesticides residue in consumed tea in Tehran market. Iranian journal of Environmental Health Science & Engineering, 10(1), 1-6. Doi: https://doi.org/10.1186/1735-2746-10-9
  • Braga, S.M.L.F.M., de Medeiros, F.D., de Jesus Oliveira, E., Macedo, R.O. (2005). Development and validation of a method for the quantitative determination of aflatoxin contaminants in Maytenus ilicifolia by HPLC with fluorescence detection. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 16(4), 267-271. Doi: https://doi.org/10.1002/pca.837
  • Carraturo, F., De Castro, O., Troisi, J., De Luca, A., Masucci, A., Cennamo, P., Guida, M. (2018). Comparative assessment of the quality of commercial black and green tea using microbiology analyses. BMC Microbiology, 18(1), 1-12. Doi: https://doi.org/10.1186/s12866-017-1142-z
  • Diby, L., Kahia, J., Kouamé, C., Aynekulu, E. (2017). Tea, coffee, and cocoa. Encycl. Appl. Plant Sci, 3, 420-425.
  • Hacıbekiroğlu, I., Kolak, U. (2013). Aflatoxins in various food from Istanbul, Turkey. Food Additives & Contaminants: Part B, 6(4), 260264.Doi:https://doi.org/10.1080/19393210.2013.813080
  • Haas, D., Pfeifer, B., Reiterich, C., Partenheimer, R., Reck, B., Buzina, W. (2013). Identification and quantification of fungi and mycotoxins from Pu-erh tea. International Journal of Food Microbiology, 166(2), 316-322. Doi: https://doi.org/10.1016/j.ijfoodmicro.2013.07.024
  • Harman C. (2014). Endemic agricultural products in the Black Sea Region: production, marketing and consumption of nuts, tea and kiwi. Giresun University, Social Sciences Institute, Giresun. 1-145s. in Turkish.
  • Kabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549-554. Doi: https://doi.org/10.1002/jsfa.3491
  • Khan, N., Mukhtar, H. (2007). Tea polyphenols for health promotion. Life sciences, 81(7), 519-533. Doi: https://doi.org/10.1016/j.lfs.2007.06.011
  • Kurt G; Hacıoğlu HK. (2013). Examining the statistics of the World Countries with Turkey's Tea Production. In: Eastern Black Sea Industry Trade and Logistics Center 1. Rize Development Symposium Tea - Logistics - Tourism Proceedings Book, 39-64. in Turkish.
  • Lee, D.J., Wales, J.H., Sinnhuber, R.O. (1971). Promotion of aflatoxin-induced hepatoma growth in trout by methyl malvalate and sterculate. Cancer Research, 31(7), 960-963.
  • Mannani, N., Tabarani, A., Zinedine, A. (2020). Assessment of aflatoxin levels in herbal green tea available on the Moroccan market. Food Control, 108, 106882. Doi: https://doi.org/10.1016/j.foodcont.2019.106882
  • McKay, D.L., Blumberg, J. B. (2002). The role of tea in human health: an update. Journal of the American College of Nutrition, 21(1), 1-13. Doi: https://doi.org/10.1080/07315724.2002.10719187
  • Monbaliu, S., Wu, A., Zhang, D., Van Peteghem, C., De Saeger, S. (2010). Multimycotoxin UPLC− MS/MS for tea, herbal infusions and the derived drinkable products. Journal of Agricultural and Food Chemistry, 58(24), 12664-12671. Doi: https://doi.org/10.1021/jf1033043
  • Milićević, D. R., Škrinjar, M., Baltić, T. (2010). Real and perceived risks for mycotoxin contamination in foods and feeds: challenges for food safety control. Toxins, 2(4), 572-592. Doi: https://doi.org/10.3390/toxins2040572
  • Murphy, P.A., Hendrich, S., Landgren, C., Bryant, C.M. (2006). Food mycotoxins: an update. Journal of Food Science, 71(5), R51-R65. Doi: 10.1111/j.1750-3841.2006.00052.x
  • Omurtag, G.Z., Yazıcıoğılu, D. (2004). Determination of fumonisins B1 and B2 in herbal tea and medicinal plants in Turkey by high-performance liquid chromatography. Journal of Food Protection, 67(8), 1782-1786. Doi: https://doi.org/10.4315/0362-028X-67.8.1782
  • Özden, H., Özden, S. (2018). Levels of heavy metals and Ochratoxin A in medicinal plants commercialized in Turkey. Turkish Journal of Pharmaceutical Sciences, 15(3), 376. Doi: 10.4274/tjps.74936
  • Pallares, N., Font, G., Mañes, J., Ferrer, E. (2017). Multimycotoxin LC–MS/MS analysis in tea beverages after dispersive liquid–liquid microextraction (DLLME). Journal of Agricultural and Food Chemistry, 65(47), 10282-10289. Doi: https://doi.org/10.1021/acs.jafc.7b03507
  • Pouretedal, Z., Mazaheri, M. (2013). Aflatoxins in black tea in Iran. Food Additives & Contaminants: Part B, 6(2), 127. Doi: https://doi.org/10.1080/19393210.2013.764551
  • Takım, K., Aydemir, M.E. (2018). Şanlıurfa ilinde tüketilen kaçak çaylarda LC-MS ve GC-MS ile pestisit analizi. Tarim ve Doga Dergisi, 21(5), 650. in Turkish. Doi: 10.18016/ksudobil.402273
  • Reiter, E., Zentek, J., Razzazi, E. (2009). Review on sample preparation strategies and methods used for the analysis of aflatoxins in food and feed. Molecular Nutrition & Food Research, 53(4), 508-524. Doi: https://doi.org/10.1002/mnfr.200800145
  • Santos, L., Marín, S., Sanchis, V., Ramos, A.J. (2009). Screening of mycotoxin multicontamination in medicinal and aromatic herbs sampled in Spain. Journal of the Science of Food and Agriculture, 89(10), 1802-1807. Doi: https://doi.org/10.1002/jsfa.3647
  • Schwarz, B., Bischof, H. P., Kunze, M. (1994). Coffee, tea, and lifestyle. Preventive Medicine, 23(3), 377-384. Doi: https://doi.org/10.1006/pmed.1994.1052
  • Sedova, I., Kiseleva, M., Tutelyan, V. (2018). Mycotoxins in tea: occurrence, methods of determination and risk evaluation. Toxins, 10(11), 444. Doi: https://doi.org/10.3390/toxins10110444-129.
  • Shen, C.L., Chyu, M.C., Wang, J.S. (2013). Tea and bone health: steps forward in translational nutrition. The American Journal of Clinical Nutrition, 98(6), 1694S-1699S.Doi: https://doi.org/10.3945/ajcn.113.058255
  • Sulyok, M., Berthiller, F., Krska, R., Schuhmacher, R. (2006). Development and validation of a liquid chromatography/tandem mass spectrometric method for the determination of 39 mycotoxins in wheat and maize. Rapid Communications in Mass Spectrometry: An International Journal Devoted to the Rapid Dissemination of Up‐to‐the‐Minute Research in Mass Spectrometry, 20(18), 2649-2659. Doi: https://doi.org/10.1002/rcm.2640
  • Tosun, H., Ergönül, P. G., Üçok, E.F. (2016). Occurrence of aflatoxins (B1, B2, G1, G2) in herbal tea consumed in Turkey. Journal für Verbraucherschutz und Lebensmittelsicherheit, 11(3), 265-269. Doi: https://doi.org/10.1007/s00003-016-1032-6
  • Zhang, L., Zhang, Z.Z., Zhou, Y.B., Ling, T.J., Wan, X.C. (2013). Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International, 53(2), 600-607. Doi: https://doi.org/10.1016/j.foodres.2013.01.016

Aflatoxin analysis by LC-MS of local and imported black tea sold in Turkey

Year 2021, Volume: 5 Issue: 4, 640 - 644, 15.12.2021

Kasım Takım Mehmet Emin Aydemir

https://doi.org/10.31015/jaefs.2021.4.24
Cited By: 2

Abstract

Tea is a popular drink throughout the world with known health benefits. Although it has been accepted as safe and healthy for centuries, recent research has reported that herbal tea could be contaminated by fungi and mycotoxins. The aim of this study was to investigate the presence of total aflatoxin and aflatoxin B1 in local and imported tea sold in the southeastern and eastern provinces of Turkey. A total of 79 samples were taken from tea originating from Turkey (Mardin; 7, Şırnak; 3, Van; 15, Diyarbakır; 13, Siirt; 9, Batman; 4, Gaziantep; 14, Kilis; 4, and Şanlıurfa; 10), Iran, Sri Lanka, and India. Analysis of the content of the samples was made in respect of total aflatoxin and aflatoxin B1 using the Rapid Common Mass Spectrometry method (2006; 20: 2649-2659) with an LC-MS/MS device. The analyses were performed in an advanced, private, EU-accredited laboratory. According to the results obtained from the LC-MS/MS device, no total aflatoxin or aflatoxin B1 was determined. That no aflatoxins were detected in the tea samples demonstrates that the harvesting, processing, drying and packaging stages of the local and imported teas sold in the southeast Anadolu and South Anadolu regions of Turkey are applied appropriately. These types of analyses should be applied in other regions to determine the presence of aflatoxin in tea in general in Turkey.

Keywords

Aflatoxin Aflatoxin B1 imported tea black tea

References

  • Abd El-Aty, A.M., Choi, J.H., Rahman, M.M., Kim, S.W., Tosun, A., Shim, J.H. (2014). Residues and contaminants in tea and tea infusions: a review. Food Additives & Contaminants: Part A, 31(11), 1794-1804 Doi: 10.1080/19440049.2014.958575
  • Amirahmadi, M., Shoeibi, S., Abdollahi, M., Rastegar, H., Khosrokhavar, R., Hamedani, M. P. (2013). Monitoring of some pesticides residue in consumed tea in Tehran market. Iranian journal of Environmental Health Science & Engineering, 10(1), 1-6. Doi: https://doi.org/10.1186/1735-2746-10-9
  • Braga, S.M.L.F.M., de Medeiros, F.D., de Jesus Oliveira, E., Macedo, R.O. (2005). Development and validation of a method for the quantitative determination of aflatoxin contaminants in Maytenus ilicifolia by HPLC with fluorescence detection. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 16(4), 267-271. Doi: https://doi.org/10.1002/pca.837
  • Carraturo, F., De Castro, O., Troisi, J., De Luca, A., Masucci, A., Cennamo, P., Guida, M. (2018). Comparative assessment of the quality of commercial black and green tea using microbiology analyses. BMC Microbiology, 18(1), 1-12. Doi: https://doi.org/10.1186/s12866-017-1142-z
  • Diby, L., Kahia, J., Kouamé, C., Aynekulu, E. (2017). Tea, coffee, and cocoa. Encycl. Appl. Plant Sci, 3, 420-425.
  • Hacıbekiroğlu, I., Kolak, U. (2013). Aflatoxins in various food from Istanbul, Turkey. Food Additives & Contaminants: Part B, 6(4), 260264.Doi:https://doi.org/10.1080/19393210.2013.813080
  • Haas, D., Pfeifer, B., Reiterich, C., Partenheimer, R., Reck, B., Buzina, W. (2013). Identification and quantification of fungi and mycotoxins from Pu-erh tea. International Journal of Food Microbiology, 166(2), 316-322. Doi: https://doi.org/10.1016/j.ijfoodmicro.2013.07.024
  • Harman C. (2014). Endemic agricultural products in the Black Sea Region: production, marketing and consumption of nuts, tea and kiwi. Giresun University, Social Sciences Institute, Giresun. 1-145s. in Turkish.
  • Kabak, B. (2009). The fate of mycotoxins during thermal food processing. Journal of the Science of Food and Agriculture, 89(4), 549-554. Doi: https://doi.org/10.1002/jsfa.3491
  • Khan, N., Mukhtar, H. (2007). Tea polyphenols for health promotion. Life sciences, 81(7), 519-533. Doi: https://doi.org/10.1016/j.lfs.2007.06.011
  • Kurt G; Hacıoğlu HK. (2013). Examining the statistics of the World Countries with Turkey's Tea Production. In: Eastern Black Sea Industry Trade and Logistics Center 1. Rize Development Symposium Tea - Logistics - Tourism Proceedings Book, 39-64. in Turkish.
  • Lee, D.J., Wales, J.H., Sinnhuber, R.O. (1971). Promotion of aflatoxin-induced hepatoma growth in trout by methyl malvalate and sterculate. Cancer Research, 31(7), 960-963.
  • Mannani, N., Tabarani, A., Zinedine, A. (2020). Assessment of aflatoxin levels in herbal green tea available on the Moroccan market. Food Control, 108, 106882. Doi: https://doi.org/10.1016/j.foodcont.2019.106882
  • McKay, D.L., Blumberg, J. B. (2002). The role of tea in human health: an update. Journal of the American College of Nutrition, 21(1), 1-13. Doi: https://doi.org/10.1080/07315724.2002.10719187
  • Monbaliu, S., Wu, A., Zhang, D., Van Peteghem, C., De Saeger, S. (2010). Multimycotoxin UPLC− MS/MS for tea, herbal infusions and the derived drinkable products. Journal of Agricultural and Food Chemistry, 58(24), 12664-12671. Doi: https://doi.org/10.1021/jf1033043
  • Milićević, D. R., Škrinjar, M., Baltić, T. (2010). Real and perceived risks for mycotoxin contamination in foods and feeds: challenges for food safety control. Toxins, 2(4), 572-592. Doi: https://doi.org/10.3390/toxins2040572
  • Murphy, P.A., Hendrich, S., Landgren, C., Bryant, C.M. (2006). Food mycotoxins: an update. Journal of Food Science, 71(5), R51-R65. Doi: 10.1111/j.1750-3841.2006.00052.x
  • Omurtag, G.Z., Yazıcıoğılu, D. (2004). Determination of fumonisins B1 and B2 in herbal tea and medicinal plants in Turkey by high-performance liquid chromatography. Journal of Food Protection, 67(8), 1782-1786. Doi: https://doi.org/10.4315/0362-028X-67.8.1782
  • Özden, H., Özden, S. (2018). Levels of heavy metals and Ochratoxin A in medicinal plants commercialized in Turkey. Turkish Journal of Pharmaceutical Sciences, 15(3), 376. Doi: 10.4274/tjps.74936
  • Pallares, N., Font, G., Mañes, J., Ferrer, E. (2017). Multimycotoxin LC–MS/MS analysis in tea beverages after dispersive liquid–liquid microextraction (DLLME). Journal of Agricultural and Food Chemistry, 65(47), 10282-10289. Doi: https://doi.org/10.1021/acs.jafc.7b03507
  • Pouretedal, Z., Mazaheri, M. (2013). Aflatoxins in black tea in Iran. Food Additives & Contaminants: Part B, 6(2), 127. Doi: https://doi.org/10.1080/19393210.2013.764551
  • Takım, K., Aydemir, M.E. (2018). Şanlıurfa ilinde tüketilen kaçak çaylarda LC-MS ve GC-MS ile pestisit analizi. Tarim ve Doga Dergisi, 21(5), 650. in Turkish. Doi: 10.18016/ksudobil.402273
  • Reiter, E., Zentek, J., Razzazi, E. (2009). Review on sample preparation strategies and methods used for the analysis of aflatoxins in food and feed. Molecular Nutrition & Food Research, 53(4), 508-524. Doi: https://doi.org/10.1002/mnfr.200800145
  • Santos, L., Marín, S., Sanchis, V., Ramos, A.J. (2009). Screening of mycotoxin multicontamination in medicinal and aromatic herbs sampled in Spain. Journal of the Science of Food and Agriculture, 89(10), 1802-1807. Doi: https://doi.org/10.1002/jsfa.3647
  • Schwarz, B., Bischof, H. P., Kunze, M. (1994). Coffee, tea, and lifestyle. Preventive Medicine, 23(3), 377-384. Doi: https://doi.org/10.1006/pmed.1994.1052
  • Sedova, I., Kiseleva, M., Tutelyan, V. (2018). Mycotoxins in tea: occurrence, methods of determination and risk evaluation. Toxins, 10(11), 444. Doi: https://doi.org/10.3390/toxins10110444-129.
  • Shen, C.L., Chyu, M.C., Wang, J.S. (2013). Tea and bone health: steps forward in translational nutrition. The American Journal of Clinical Nutrition, 98(6), 1694S-1699S.Doi: https://doi.org/10.3945/ajcn.113.058255
  • Sulyok, M., Berthiller, F., Krska, R., Schuhmacher, R. (2006). Development and validation of a liquid chromatography/tandem mass spectrometric method for the determination of 39 mycotoxins in wheat and maize. Rapid Communications in Mass Spectrometry: An International Journal Devoted to the Rapid Dissemination of Up‐to‐the‐Minute Research in Mass Spectrometry, 20(18), 2649-2659. Doi: https://doi.org/10.1002/rcm.2640
  • Tosun, H., Ergönül, P. G., Üçok, E.F. (2016). Occurrence of aflatoxins (B1, B2, G1, G2) in herbal tea consumed in Turkey. Journal für Verbraucherschutz und Lebensmittelsicherheit, 11(3), 265-269. Doi: https://doi.org/10.1007/s00003-016-1032-6
  • Zhang, L., Zhang, Z.Z., Zhou, Y.B., Ling, T.J., Wan, X.C. (2013). Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International, 53(2), 600-607. Doi: https://doi.org/10.1016/j.foodres.2013.01.016
There are 30 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Kasım Takım 0000-0003-4631-1982

Mehmet Emin Aydemir 0000-0002-5849-1741

Publication Date December 15, 2021
Submission Date May 9, 2021
Acceptance Date November 28, 2021
Published in Issue Year 2021 Volume: 5 Issue: 4

Cite

APA Takım, K., & Aydemir, M. E. (2021). Aflatoxin analysis by LC-MS of local and imported black tea sold in Turkey. International Journal of Agriculture Environment and Food Sciences, 5(4), 640-644. https://doi.org/10.31015/jaefs.2021.4.24

Cited By

Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties
Food Science & Nutrition
https://doi.org/10.1002/fsn3.3782
GC-MS and LC-MS Pesticide Analysis of Black Teas Originating from Sri Lanka, Iran, Turkey, and India
Toxics
https://doi.org/10.3390/toxics11010034
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