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., ...More

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.98, no.1, pp.261-265, 2018 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 98 Issue: 1
  • Publication Date: 2018
  • Doi Number: 10.1002/jsfa.8464
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.261-265
  • Keywords: ochratoxin A, OTA, Black tea, transfer, infusion, HPLC-FLD, MYCOTOXINS, FUNGI, TOXICITY, COFFEE
  • Akdeniz University Affiliated: Yes

Abstract

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.