Analytical methods used to determine pesticide residues in tea: A systematic review

Abstract

Tea is a worldwide consumed beverage that is known for its variety of flavors and aroma, in addition to its antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. Tea is produced from drying the tender leaves of the plant Camellia sinensis. However, the use of pesticides for protection against pests renders tea a potential health hazard, especially when consumed in large amounts. The greater surface area per unit weight of the tea leaf compared to other crops, in addition to the short time interval between pesticide application and harvest, increases the probability for human exposure to pesticides. For this reason, a multitude of research has been directed towards the analysis of pesticides in tea and their transfer to humans, along with their health consequences. In this review, we summarize the analytical methods used to detect and quantify pesticides in tea.

Keywords

• QuEChERS
• Liquid chromatography
• Gas chromatography
• Tea pesticides