Abstract
Objective: The main purpose of this study is to determine the effect of the tea brewing time on the total color, brightness, and fluoride ion concentration of tea infusions in Türkiye. Material and Method: 250 ml of boiling distilled water was added to 6 g of granulated tea sample and brewed against increasing time. The total color and brightness of the tea infusions were determined by a spectrophotometer at 460 nm, while a potentiometric method was used to determine the fluoride ion concentration. Result and Discussion: We conclude that the concentration of fluoride ions and other bioactive compounds in the tea infusion is strongly dependent on the tea preparation and brewing preferences of consumers. According to our results, fluoride concentrations in tea infusions reach the plateau after 20 minutes in a Turkish way of tea brewing. Therefore, tea-brewing time is an important variable in calculating the daily fluoride intake for extreme tea-consuming populations like Türkiye.
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