Level of Alkenylbenzenes in Parsley and Dill Based Teas and Associated Risk Assessment Using the Margin of Exposure Approach

Abdul Alajlouni, Amer J. Al-Malahmeh, Farida Nur Isnaeni, Sebas Wesseling, Jacques Vervoort, Ivonne M.C.M. Rietjens

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9 Citations (Scopus)

Abstract

Risk assessment of parsley and dill based teas that contain alkenylbenzenes was performed. To this end the estimated daily intake (EDI) of alkenylbenzenes resulting from use of the teas was quantified. Since most teas appeared to contain more than one alkenylbenzene, a combined risk assessment was performed based on equal potency of all alkenylbenzenes or using a so-called toxic equivalency (TEQ) approach through defining toxic equivalency factors (TEFs) for the different alkenylbenzenes. The EDI values resulting from consuming one cup of tea a day were 0.2-10.1 μg/kg bw for the individual alkenylbenzenes, 0.6-13.1 μg/kg bw for the sum of the alkenylbenzenes, and 0.3-10.7 μg safrole equiv/kg bw for the sum of alkenylbenzenes when expressed in safrole equivalents. The margin of exposure (MOE) values obtained were generally

Original languageEnglish
Pages (from-to)8640-8646
JournalJournal of Agricultural and Food Chemistry
Volume64
Issue number45
DOIs
Publication statusPublished - 2016

Keywords

  • alkenylbenzenes
  • estimated daily intake
  • margin of exposure
  • parsley and dill based teas
  • risk assessment
  • toxic equivalency factors

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