☆ 4.7 Article

Mycotoxins in Tea ((Camellia sinensis (L.) Kuntze)): Contamination and Dietary Exposure Profiling in the Chinese Population

TOXINS (2022)

Related references

Note: Only part of the references are listed.

Review Food Science & Technology

Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage

Abhay K. Pandey et al.

Summary: This review summarizes the studies on mycotoxin prevalence, toxicity, effects of climate change on mycotoxin production, and methods used to detect and decontaminate tea mycotoxins. Various mycotoxins have been investigated in teas, with different detection methods and decontamination methods being used. More research is needed on less-studied mycotoxins, and further studies on climate change effects and future directions are also discussed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Add to Collection

Article Food Science & Technology

Mycotoxins occurrence in medicinal herbs dietary supplements and exposure assessment

Noelia Pallares et al.

Summary: A multi-mycotoxin analysis was conducted on 85 samples of medicinal herbs dietary supplements, showing ZEA, OTA, ENNs and BEA as the most commonly detected toxins with a wide range of concentrations. No AFs were detected in the analyzed herbs, while OTA was found in one mixed tablet. The European Pharmacopoeia Commission has established limits for AFs in herbal drugs.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

Add to Collection

Article Chemistry, Applied

Tea and its phytochemicals: Hidden health benefits & modulation of signaling cascade by phytochemicals

Sagar Bag et al.

Summary: Tea, prepared from the leaves of the Camellia sinensis, contains beneficial components such as phenolic compounds and flavonoids, which are associated with antioxidant properties and various health benefits.

FOOD CHEMISTRY (2022)

Add to Collection

Review Food Science & Technology

Mycotoxins in raw materials, beverages and supplements of botanicals: A review of occurrence, risk assessment and analytical methodologies

N. Pallares et al.

Summary: In recent years, there has been a significant increase in consumer interest in natural products, particularly botanicals. This review explores the occurrence of mycotoxins in botanicals, such as raw materials and ready-to-eat forms, and the associated risk assessment. Aflatoxins, Ochratoxin A, and Fumonisins are the most commonly studied mycotoxins, with reported levels ranging from traces to 1000 μg/kg in raw materials. The highest contents observed in raw materials decrease to safe levels after preparation, usually not exceeding 100 μg/L in infusions. Risk assessment studies suggest that consuming botanicals in tablet form poses a higher risk compared to infusions. Liquid chromatography coupled to fluorescence detection is the most frequently used analytical technique for mycotoxin determination, although tandem mass spectrometry has gained popularity in recent years.

FOOD AND CHEMICAL TOXICOLOGY (2022)

Add to Collection

Article Food Science & Technology

Development of a Novel UPLC-MS/MS Method for the Simultaneous Determination of 16 Mycotoxins in Different Tea Categories

Haiyan Zhou et al.

Summary: This research has developed a simple and effective method for the detection of mycotoxins in tea matrices, with high purification and pigment removal capacity. This method can accurately detect the levels of 16 mycotoxins in various tea samples, and it is simple, low-cost, and suitable for high-throughput analysis of tea samples.

TOXINS (2022)

Add to Collection

Article Food Science & Technology

Dietary exposure assessment and risk characterization of citrinin and ochratoxin A in Belgium

Celine Meerpoel et al.

Summary: The study assessed dietary exposure to citrinin and ochratoxin A in the Belgian population, finding potential health risks for children from rice consumption and for various food categories with ochratoxin A exposure at higher percentiles. Combined exposure to both toxins showed a potential health risk, particularly in relation to rice consumption, indicating a need for further research on multiple mycotoxin exposure in young children.

FOOD AND CHEMICAL TOXICOLOGY (2021)

Add to Collection

Article Chemistry, Applied

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus

Yan Ma et al.

Summary: The study revealed the important functions of Aspergillus in post-fermented Pu-erh tea, showing its ability to alter the concentrations and compositions of metabolites in tea leaves, mainly involving degradation and production of various compounds.

FOOD CHEMISTRY (2021)

Add to Collection

Article Agriculture, Multidisciplinary

Determination and Comprehensive Risk Assessment of Dietary Exposure to Ochratoxin A on Fermented Teas

Hangbin Yan et al.

Summary: A specialized method for detecting OTA in fermented teas was developed and validated, showing no health risks overall but indicating potential health risks in specific age groups.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

Multi-mycotoxin contamination of green tea infusion and dietary exposure assessment in Moroccan population

Aicha El Jai et al.

Summary: Through investigating green tea samples in Morocco, it was found that 56% of the samples were contaminated by at least one type of mycotoxin, including AOH, ZEN, AFG1, etc. Although multiple mycotoxins co-occurred in some samples, the intake of mycotoxins through consuming green tea does not pose a risk to the population.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection

Article Food Science & Technology

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes

Shuang Liang et al.

Summary: The global beverage industry has rapidly developed over the past two decades, with particular growth in the tea beverage market. Advances in processing methods and flavor enhancement techniques for tea beverages have been highlighted and critically reviewed in this article. Analytical techniques such as chromatography and electrochemical fingerprints have been used for flavor evaluation, and new types of fermented tea beverages have been developed.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Article Food Science & Technology

Occurrence of Free and Conjugated Mycotoxins in Aromatic and Medicinal Plants and Dietary Exposure Assessment in the Moroccan Population

Aicha El Jai et al.

Summary: Aromatic and medicinal plants (AMPs) as herbal materials are often contaminated by various mycotoxin-producing fungi. This study investigated the co-occurrence of 15 mycotoxins in 40 AMP samples consumed in Morocco. Results showed that while multiple mycotoxins were present in the samples, the dietary exposure of mycotoxins through AMP beverages does not pose a risk to the population.

TOXINS (2021)

Add to Collection

Article Food Science & Technology

Biological activity and toxicity of plant nutraceuticals: an overview

Mercedes Taroncher et al.

Summary: Plant nutraceuticals are gaining international attention for their potential health benefits, but safety concerns arise due to the possibility of containing residues from pesticides and other contaminants during production.

CURRENT OPINION IN FOOD SCIENCE (2021)

Add to Collection

Article Food Science & Technology

Tea: Transfer of Mycotoxins from the Spiked Matrix into an Infusion

Mariya Kiseleva et al.

Summary: Recent surveys report the occurrence of various mycotoxins in dry Camellia sinensis and herbal tea samples, with pH and contact time during tea brewing process being the main factors affecting mycotoxin transfer rate.

TOXINS (2021)

Add to Collection

Article Endocrinology & Metabolism

Epidemiology and determinants of obesity in China

Xiong-Fei Pan et al.

Lancet Diabetes & Endocrinology (2021)

Add to Collection

Article Food Science & Technology

Assessment of aflatoxin levels in herbal green tea available on the Moroccan market

Nysrine Mannani et al.

FOOD CONTROL (2020)

Add to Collection

Article Plant Sciences

Risk Assessment and Mitigation of the Mycotoxin Content in Medicinal Plants by the Infusion Process

Noelia Pallares et al.

PLANT FOODS FOR HUMAN NUTRITION (2020)

Add to Collection

Article Microbiology

Prevalence and Exposure Assessment of Aflatoxins Through Black Tea Consumption in the Multan City of Pakistan and the Impact of Tea Making Process on Aflatoxins

Amir Ismail et al.

FRONTIERS IN MICROBIOLOGY (2020)

Add to Collection

Article Food Science & Technology

Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage

Binxing Zhou et al.

FOOD SCIENCE & NUTRITION (2020)

Add to Collection

Review Food Science & Technology

Emerging techniques for determining the quality and safety of tea products: A review

Xiao-Lan Yu et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Add to Collection

Article Environmental Sciences

Determination of six groups of mycotoxins in Chinese dark tea and the associated risk assessment

Ziling Ye et al.

ENVIRONMENTAL POLLUTION (2020)

Add to Collection

Article Food Science & Technology

Risk assessment of ochratoxin A in food

Dieter Schrenk et al.

EFSA JOURNAL (2020)

Add to Collection

Article Chemistry, Applied

Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC-Q-Orbitrap-MS/MS and chemometrics

Jiayi Zhong et al.

FOOD CHEMISTRY (2020)

Add to Collection

Article Food Science & Technology

Mycotoxins in teas and medicinal plants destined to prepare infusions in Portugal

Sofia C. Duarte et al.

FOOD CONTROL (2020)

Add to Collection

Article Agriculture, Multidisciplinary

Evaluation of Mycoflora and Citrinin Occurrence in Chinese Liupao Tea

Zhongyu Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Add to Collection

Article Food Science & Technology

Determination of Fungi and Multi-Class Mycotoxins inCamelia sinensisand Herbal Teas and Dietary Exposure Assessment

Ingars Reinholds et al.

TOXINS (2020)

Add to Collection

Article Food Science & Technology

Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea

Pu Cui et al.

FOOD AND CHEMICAL TOXICOLOGY (2020)

Add to Collection

Review Food Science & Technology

Mycotoxins in Functional Beverages: A Review

Jessica Gil-Serna et al.

BEVERAGES (2020)

Add to Collection

Article Plant Sciences

Occurrence of Mycotoxins in Botanical Dietary Supplement Infusion Beverages

Noelia Pallares et al.

JOURNAL OF NATURAL PRODUCTS (2019)

Add to Collection

Article Chemistry, Applied

Mycotoxins in herbal teas marketed in Latvia and dietary exposure assessment

I. Reinholds et al.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2019)

Add to Collection

Article Food Science & Technology

Citrinin produced using strains of Penicillium citrinum from Liupao tea

Weilu Guo et al.

FOOD BIOSCIENCE (2019)

Add to Collection

Article Mycology

A critical evaluation of health risk assessment of modified mycotoxins with a special focus on zearalenone

Nicole Lorenz et al.

MYCOTOXIN RESEARCH (2019)

Add to Collection

Article Microbiology

Integrated Meta-omits Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

Ming Zhao et al.

MSYSTEMS (2019)

Add to Collection

Review Food Science & Technology

A Review of Current Methods for Analysis of Mycotoxins in Herbal Medicines

Lei Zhang et al.

TOXINS (2018)

Add to Collection

Article Microbiology

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

Qin Li et al.

FRONTIERS IN MICROBIOLOGY (2018)

Add to Collection

Article Food Science & Technology

Chemical compositions of Pu'er tea fermented by Eurotium Cristatum and their lipid-lowering activity

Chenkai Jiang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Add to Collection

Review Biotechnology & Applied Microbiology

Safety of the fungal workhorses of industrial biotechnology: update on the mycotoxin and secondary metabolite potential of Aspergillus niger, Aspergillus oryzae, and Trichoderma reesei

Jens C. Frisvad et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Add to Collection

Review Food Science & Technology

Mycotoxins in Tea: Occurrence, Methods of Determination and Risk Evaluation

Irina Sedova et al.

TOXINS (2018)

Add to Collection

Review Food Science & Technology

Protective effects of green tea and its main constituents against natural and chemical toxins: A comprehensive review

Maryam Rameshrad et al.

FOOD AND CHEMICAL TOXICOLOGY (2017)

Add to Collection

Article Agriculture, Multidisciplinary

Soil fungal communities in tea plantation after 10 years of chemical vs. integrated fertilization

Li-Min Wang et al.

CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2017)

Add to Collection

Article Food Science & Technology

Appropriateness to set a group health-based guidance value for zearalenone and its modified forms

Jan Alexander et al.

EFSA JOURNAL (2016)

Add to Collection

Article Agriculture, Multidisciplinary

Mycotoxins in Plant-Based Dietary Supplements: Hidden Health Risk for Consumers

Zdenka Veprikova et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Add to Collection

Article Food Science & Technology

Scientific Opinion on the risks for public and animal health related to the presence of citrinin in food and feed EFSA Panel on Contaminants in the Food Chain (CONTAM)

Jan Alexander et al.

EFSA JOURNAL (2012)

Add to Collection

Article Public, Environmental & Occupational Health

China Kadoorie Biobank of 0.5 million people: survey methods, baseline characteristics and long-term follow-up

Zhengming Chen et al.

INTERNATIONAL JOURNAL OF EPIDEMIOLOGY (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Multimycotoxin UPLC-MS/MS for Tea, Herbal Infusions and the Derived Drinkable Products

Sofie Monbaliu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Add to Collection

Article Environmental Sciences

Exposure and risk assessment for aluminium and heavy metals in Puerh tea

Hongbin Cao et al.

SCIENCE OF THE TOTAL ENVIRONMENT (2010)

Add to Collection

© Peeref 2019-2024. All rights reserved.