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) identifier identifier identifier

  • 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.