Polycyclic Aromatic Hydrocarbons (PAHs) in “Yerba Mate” (Ilex paraguariensis) Fractions

References

• SAGPyA, “Informe de Coyuntura Cadena Infusiones: YERBA MATE (erva mate, maté),” 2010. http://www.minagri.gob.ar/SAGPyA/economias_regionales/index.php (accessed March 29, 2017).
   Google Scholar
• ANMAT, “Administración Nacional de Medicamentos, Alimentos y Tecnología Médica. Capitulo XV - Productos estimulantes o fruitivos,” Código Alimentario Argentino 15 (2018): 1193–5.
   Google Scholar
• H. I. Abdel-Shafy and Mona S. M. Mansour, “A Review on Polycyclic Aromatic Hydrocarbons: Source, Environmental Impact, Effect on Human Health and Remediation," Egyptian Journal of Petroleum 25, no. 1 (2016): 107–23.
   Google Scholar
• Manoela Alano Vieira, Marcelo Maraschin, Ângela Angeloni Rovaris, Renata Dias de Mello Castanho Amboni, Cristiane Manfé Pagliosa, José Júnior Mendonça Xavier, and Edna Regina Amante, “Occurrence of Polycyclic Aromatic Hydrocarbons Throughout the Processing Stages of Erva-Mate (Ilex paraguariensis)," Food Additives & Contaminants: Part A 27, no. 6 (2010): 776–82.
   Web of Science ®Google Scholar
• Mônica Cristiane Rojo de Camargo and Maria Cecília Figueiredo Toledo, "Chá-mate e café como fontes de hidrocarbonetos policíclicos aromáticos (HPAs) na dieta da população de Campinas," Ciência e Tecnologia de Alimentos 22 (2002): 49–53.
   Google Scholar
• Farin Kamangar, Michele M. Schantz, Christian C. Abnet, Renato B. Fagundes, and Sanford M. Dawsey, “High Levels of Carcinogenic Polycyclic Aromatic Hydrocarbons in Mate Drinks," Cancer Epidemiology Biomarkers and Prevention 17, no. 5 (2008): 1262–8.
   PubMed Web of Science ®Google Scholar
• Zuin Vânia Gomes, Larisse Montero, Coretta Bauer, and Peter Popp, “Stir Bar Sorptive Extraction and High-Performance Liquid Chromatography-Fluorescence Detection for the Determination of Polycyclic Aromatic Hydrocarbons in Mate Teas,” Journal of Chromatography A 1091, no. 1–2 (2005): 2–10.
   PubMed Web of Science ®Google Scholar
• Katja Ziegenhals, Wolfgang Jira, and Karl Speer, “Polycyclic Aromatic Hydrocarbons (PAH) in Various Types of Tea,” European Food Research and Technology 228, no. 1 (2008): 83–91.
   Web of Science ®Google Scholar
• Victor Alonso García Londoño, Marcela Reynoso, and Silvia Resnik, “Polycyclic Aromatic Hydrocarbons (PAHs) in yerba mate (Ilex paraguariensis) from the Argentinean Market,” Food Additives & Contaminants: Part B 7, no. 4 (2014): 247–53.
   Google Scholar
• Daohui Lin, Youying Tu, and Lizhong Zhu, “Concentrations and Health Risk of Polycyclic Aromatic Hydrocarbons in Tea,” Food and Chemical Toxicology 43, no. 1 (2005): 41–8.
   PubMed Web of Science ®Google Scholar
• Daohui Lin and Lizhong Zhu, “Polycyclic Aromatic Hydrocarbons: Pollution and Source Analysis of a Black Tea,” Journal of Agricultural and Food Chemistry 52, no. 26 (2004): 8268–71.
   PubMed Web of Science ®Google Scholar
• L. Duedahl-Olesen, M. A. Navaratnam, J. Jewula, and A. H. Jensen, “PAH in Some Brands of Tea and Coffee,” Polycyclic Aromatic Compounds 35, no. 1 (2015): 74–90.
   Web of Science ®Google Scholar
• Omowunmi H. Fred-Ahmadu and Nsikak U. Benson, “Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence and Toxicity in Camellia sinensis and Herbal Tea,” Polycyclic Aromatic Compounds (2017): 1–11.
   Web of Science ®Google Scholar
• Zuzana Zelinkova and Thomas Wenzl, “The Occurrence of 16 EPA PAHs in Food – A Review,” Polycyclic Aromatic Compounds 35, no. 2–4 (2015): 248–84.
   PubMed Web of Science ®Google Scholar
• European Commission, “Commission Regulation (EU) 2015/1933 of 27 October 2015 Amending Regulation (EC) No 1881/2006 as Regards Maximum Levels for Polycyclic Aromatic Hydrocarbons in Cocoa Fibre, Banana Chips, Food Supplements, Dried Herbs and Dried Spices,” Official Journal of the European Union L 282 (2015): 11–3.
   Google Scholar
• European Commission, “Commission Regulation (EU) No 836/2011 of 19 August 2011 amending Regulation (EC) No 333/2007 Laying Down the Methods of Sampling and Analysis for the Official Control of the Levels of Lead, Cadmium, Mercury, Inorganic Tin, 3-MCPD and Benzo(a)pyrene in Foodstuffs," Official Journal of the European Union L 215 (2011): 9–16.
   Google Scholar
• García Londoño et al., “Polycyclic Aromatic Hydrocarbons (PAHs) in yerba mate (Ilex paraguariensis),” 247–53.
   Google Scholar
• Ibid.
   Google Scholar
• European Commission, “Commission Regulation (EU) No 836/2011 of 19 August 2011 amending Regulation (EC) No 333/2007," 9–16.
   Google Scholar
• Donata Lerda "Polycyclic aromatic hydrocarbons (PAH) Factsheet," 2011. https://ec.europa.eu/jrc/sites/jrcsh/files/Factsheet%20PAH_0.pdf.
   Google Scholar
• Vieira et al., “Occurrence of Polycyclic Aromatic Hydrocarbons," 776–82.
   Google Scholar
• Kamangar et al., “High Levels of Carcinogenic Polycyclic Aromatic Hydrocarbons," 1262–8.
   Google Scholar
• Gomes et al., “Stir Bar Sorptive Extraction and High-Performance Liquid Chromatography,” 2–10.
   Google Scholar
• Ziegenhals et al., “Polycyclic Aromatic Hydrocarbons (PAH) in Various Types of Tea,” 83–91.
   Google Scholar
• T. Whitaker, A. Slate, J. Adams, T. Birmingham, and F. Giesbrecht, “Comparing the Performance of Sampling Plans That Use a Single Regulatory Limit Based upon Total Aflatoxins to Sampling Plans That Use Dual Limits Based upon B1 and Total Aflatoxins,” World Mycotoxin Journal 3, no. 1 (2010): 35–44.
   Web of Science ®Google Scholar