Concentrations, sources and risk characterisation of polycyclic aromatic hydrocarbons (PAHs) in green, herbal and black tea products in Nigeria

Benson, N. U. and Fred-Ahmadu, O.H. and OLUGBUYIRO, J.A.O and Anake, W. U. and Adedapo , E.A. and Olajire, A. A. (2018) Concentrations, sources and risk characterisation of polycyclic aromatic hydrocarbons (PAHs) in green, herbal and black tea products in Nigeria. Journal of Food Composition and Analysis. pp. 13-22. ISSN 0889-1575

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Abstract

This study describes the analysis of 16 +1 US-EPA Priority PAHs (polycyclic aromatic hydrocarbons) occurrence in twenty-three (23) imported and locally manufactured samples of green, black and herbal tea commercially marketed and widely consumed in Nigeria. A gas chromatograph (GC) coupled with an auto-sampler in tandem with a flame ionisation detector (FID) was used for the analysis. The percentage recoveries of each individual PAH varied between 90.24 and 108.92%. The degree of contamination expressed as sum of sixteen priority PAHs (Σ16PAHs) ranged between 1.63 ± 0.33–73.53 ± 6.07 μg/kg, 4.71 ± 0.23–79.61 ± 7.02 μg/ kg, and 12.52 ± 0.15–26.89 ± 0.68 μg/kg, for green, herbal and black tea samples, respectively. Benzo(a) pyrene played a significant role in the carcinogenicity and mutagenicity potentials of the samples. The lifetime cancer incident risk assessments indicate higher cancer risk levels in herbal and black teas. Generally, children have higher lifetime probability of cancer risk than adults.

Item Type:	Article
Uncontrolled Keywords:	PAHs Polycyclic aromatic hydrocarbons Camellia sinensis Herbal tea Risk characterisation Food analysis Food composition
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mrs Patricia Nwokealisi
Date Deposited:	12 Mar 2018 15:54
Last Modified:	12 Mar 2018 15:54
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/10373

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