AI Article Synopsis
- A study analyzed the levels of organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and their infusions available in Polish supermarkets.
- The research found varying mean levels of OCPs in tea leaves, with γ-HCH being the most concentrated in green tea and p,p'DDT as a significant metabolite.
- The infusion process transferred a notable percentage of these residues into the brewed tea, particularly for pesticides with high water solubility, but all residue levels remained below current maximum residue limits (MRLs).
Article Abstract
The content of residual organochlorine pesticides (OCPs) was examined in green, herbal, and black tea leaves as well as in their infusions prepared from tea products marketed in the main supermarkets in Poland. It was found that the detected mean levels of organochlorine residues in tea leaves ranged from
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http://dx.doi.org/10.1080/19440049.2017.1411614 DOI Listing Publication Analysis
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