Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

TOMAN, Jakub; MALIR, Frantisek; OSTRY, Vladimir; KILIÇ, MEHMET; ROUBAL, Tomas; GROSSE, Yann; Pfohl-Leszkowicz, Annie

doi:10.1002/jsfa.8464

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition

TOMAN J., MALIR F., OSTRY V., KILIÇ M. A., ROUBAL T., GROSSE Y., ...Daha Fazla

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.1, ss.261-265, 2018 (SCI-Expanded, Scopus)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 98 Sayı: 1
Basım Tarihi: 2018
Doi Numarası: 10.1002/jsfa.8464
Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.261-265
Anahtar Kelimeler: ochratoxin A, OTA, Black tea, transfer, infusion, HPLC-FLD, MYCOTOXINS, FUNGI, TOXICITY, COFFEE
Akdeniz Üniversitesi Adresli: Evet

Özet

BACKGROUNDOchratoxin A (OTA) is a natural contaminant of food including tea with multiple toxic effects, which poses a threat to human health. In terms of lifestyle, the Turkish population is a frequent visitor of tearooms, and the traditional Turkish tea preparation is one of the most popular ways of preparing tea infusion.