Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion
Version 4 2018-11-16, 20:34
Version 3 2018-11-16, 17:21
Version 2 2018-11-16, 14:21
Version 1 2018-10-23, 15:28
Posted on 2018-11-16 - 20:34
Rinsing
dried tea leaves before brewing is a traditional way of preparing
rolled oolong tea in China. This study analyzes how rinsing green,
black, and oolong tea before brewing affects the levels of pesticide
residues in the tea infusion. Eight representative insecticides of
different polarities were tracked, namely, three neonicotinoids (acetamiprid,
imidacloprid, and thiamethoxam), two organophosphates (dimethoate
and malathion), and three pyrethroids (bifenthrin, β-cypermethrin,
and fenvalerate). The results showed that the eight pesticides transferred
into the rinse water at rates between 0.2 and 24% after 5, 10, 20,
or 30 s. Rinsing tea before brewing reduced the pesticide risk levels
by 5–59% in the tea infusion. Five functional components, such
as epigallocatechin gallate and caffeine, were reduced by 0–11%
in the tea infusion. The results can be used to develop an effective
method of rinsing tea before brewing that reduces pesticide exposure
risks.
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Gao, Wanjun; Yan, Min; Xiao, Yu; Lv, Yaning; Peng, Chuanyi; Wan, Xiaochun; et al. (2018). Rinsing Tea before Brewing Decreases Pesticide Residues in Tea Infusion. ACS Publications. Collection. https://doi.org/10.1021/acs.jafc.8b04908
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AUTHORS (7)
WG
Wanjun Gao
MY
Min Yan
YX
Yu Xiao
YL
Yaning Lv
CP
Chuanyi Peng
XW
Xiaochun Wan
RH
Ruyan Hou