An Overview on the Mycotoxins Associated with Dark Tea (Occurrence and Risk Evaluation)

Abstract

^{Dark tea, a fermented beverage cherished for its unique flavor and potential health benefits, has garnered widespread consumption globally. However, the presence of mycotoxins in dark tea has raised concerns regarding its safety for human consumption. A systematic review of relevant literature was conducted to gather information on mycotoxins in dark tea. Electronic databases, including PubMed, Scopus, and Web of Science, were searched using predetermined search terms related to mycotoxins, dark tea, occurrence, health effects, and risk mitigation strategies. Studies published in peer-reviewed journals, as well as reports from reputable organizations and regulatory agencies, were included in the review. Mycotoxins, toxic secondary metabolites produced by certain fungi, can contaminate tea leaves during cultivation, processing, and storage, posing significant health risks to consumers. Studies have detected aflatoxins in dark tea samples, with levels ranging from 1.24 to 7.5 μg/kg. Ochratoxin A has also been found in various teas, with its producers, Aspergillus ochraceus and penicillium verrucosum, identified. Other mycotoxins, such as citrinin and deoxynivalenol, have also been detected in tea samples. Masked mycotoxin derivatives formed by microbial transformation, can also be present in tea. The risk assessment in tea suggests that exposure to these contaminants can be significant, particularly aflatoxin B1 and ochratoxin A. National regulations concerning mycotoxins in tea have been established in some countries like Armenia, Belarus, Japan and India, but more research is needed to determine the necessity of protection measures. This review aims to raise awareness about potential health risks associated with myco- toxin contamination in tea and to emphasize the need for more research in this area.}

^{KEY WORDS: Aflatoxin, Mycotoxin, Fumonisins, Ochratoxins, Tea.}