Determination of Polycyclic Aromatic Hydrocarbons in Water- and Gin-Based Tea Infusions of Selected Tea Brands in Nigeria |
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Authors: | Chukwujindu M A Iwegbue Godswill O Tesi Francisca I Bassey Bice S Martincigh Godwin E Nwajei Chidiebere Ucheaga |
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Affiliation: | 1. Metals and Trace Organics Research Group, Department of Chemistry, Delta State University, Abraka, Delta State, Nigeria;2. School of Chemistry and Physics, University of KwaZulu-Natal, Durban, South Africa;3. Department of Chemistry, University of Calabar, Calabar, Cross-Rivers State, Nigeria;4. School of Chemistry and Physics, University of KwaZulu-Natal, Durban, South Africa |
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Abstract: | The concentrations of the 16 priority polycyclic aromatic hydrocarbons (PAHs) in tea infusions made of water and local gin (alcohol) were investigated with a view to providing information on the profiles and health hazards associated with these two common Nigerian methods for tea consumption. The water-based tea infusion was prepared by submerging 4 g of tea in boiling water and allowing it to stand for 15 min, while the gin-based infusion was simply prepared by submerging 4 g of tea in gin at room temperature and allowing it to stand for 15 min. The concentrations of the ∑16 PAHs in the infusions were measured by using gas chromatography equipped with a flame ionization detector (GC-FID) after ultrasound-assisted extraction and clean-up. The concentrations of the ∑16 PAHs ranged from 24.9–623.4 μg kg?1 with a mean value of 177 μg kg?1 and 36.8–438.3 μg kg?1 with a mean of 189 μg kg?1 for water- and local gin-based infusions, respectively. The concentration of the ∑16 PAHs in the water- and local gin-based infusions of these teas were high when compared with levels reported in the literature for tea infusions. The local gin-based infusions had a higher mean level of the ∑16 PAHs than the water-based infusions. Four- and five-ring PAH compounds were dominant in these tea infusions. |
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Keywords: | alcoholic infusion health hazards PAHs tea water infusion |
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