Leaching of residues of certain pesticides from black tea to brew

• Published in: Food chemistry 2009-03, Vol.113 (2), p.522-525
• Main Authors: Manikandan, Natarajan, Seenivasan, Subbiah, Ganapathy, Muthukumar Navaneetha Krishna, Muraleedharan, Narayanan Nair, Selvasundaram, Rajagopal
• Format: Article
• Language: English
• Subjects: Black tea; food composition; food contamination; hot water treatment; leaching; Pesticide residues; pesticides; physicochemical properties; tea (beverage); Tea brew; Transfer; water solubility
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.07.094

Tea is the most commonly consumed beverage in the world. It is prepared after infusing processed black tea in hot water. During the process of brewing, along with flavour and aroma, the residues of plant protection chemicals may also be transferred into the tea brew or infusion. The leaching of certain pesticides, such as ethion, endosulfan, dicofol, chlorpyrifos, deltamethrin, hexaconazole, fenpropathrin, propargite, quinalphos and lambdacyhalothrin from powdered black tea into the brew was studied. The rate of transfer of the pesticide residue from black tea to the hot brew was largely influenced by physicochemical parameters, such as water solubility and octanol-water partition coefficient. Tea brews prepared from untreated black tea samples were fortified with standard solutions of the respective pesticides, extracted and analysed using GC and HPLC by following standardised methods. Results revealed that the rate of leaching of residues of these pesticides into the tea brew was low due to their low solubilities in aqueous medium and high octanol-water partitioning coefficients.