Fluoride Content In Tea Research Articles

Evaluation of fluoride ion residues in black tea after fumigation with sulfuryl fluoride

Sulfuryl fluoride is a colorless, odorless gas used as a fumigant against pests during the storage of durable agricultural products. It is also one of the alternatives to methyl bromide, which is banned by the Montreal Protocol. During a fumigation, the decomposition product of sulfuryl fluoride residue can also be formed in addition to the sulfuryl fluoride residue. Fluoride is actually a natural ingredient of the tea plant. However, within the growing process of the tea plant fluoride is concentrated in the old leaves when compared with the young shoots. Investigating the variation of the fluoride content in black tea before and after sulfuryl fluoride fumigation is the subject of this study. Three different brands of black teas with different fluoride concentrations purchased from local supermarkets in 2022 were fumigated with approximately 60 g/m3 of sulfuryl fluoride for 24 hours in a 1 m3 fumigation chamber. The AOAC’s recommended method for extraction of fluoride in plants (Method 975.04) was applied in this study. It was compared with the fluoride contents after fumigation in teas (41.4; 165.1 and 329.5 mg/kg, respectively). It is concluded that there is no statistically [t(7)=0,284; t(7)=0,769 and t(7)=1,419 p>0,05] significant difference in fluoride content in teas after fumigation.

Determination of Fluoride Content in Tea Leaves and Tea Water by Ion-Selective Electrode Method

Determination of Fluoride Content in Tea Leaves and Tea Water by Ion-Selective Electrode Method

Concentration of Fluoride in Different Types of Common Tea and Tea Bag in Iran

Introduction:Tea is one of the most popular/ consumed beverages in the world, which is made from the dry leaves of Camellia sinensis. The fluoride content of tea has been reported at least 0.02 ppm to 4.65 ppm. If the tea has low level of fluoride or affected by factors, it can increase risk of tooth caries, and cause of premature loss of teeth, reduced buccal strength, nutritional disorders, and cosmetic imperfections. On the other hand, when fluoride systemic absorption is higher than normal level (0.05-0.07 mg fluoride /kg body weight /day), raise the risk of fluorosis and osteoarthritis. Methods: The fluoride concentrations in different types of common tea in Iran, were collected through a literature search and published data publicly available. The` literature sources used in this research mainly included, PubMed, Science direct, IranMedex, SID and Google scholar database from 1990 to 2017, as well as original research articles that reported fluoride concentrations in different types of tea Articles published in both Persian and English languages were also used in this research. Results: In the first part of the study, we received about 53 updated articles, subsequently, these papers were distributed among the authors. After reading the articles and sharing their thoughts and opinions with each other. Eventually, 10 articles were selected that completely related to the topic. The quantitative data analysis and comparison were carried out on the fluoride concentrations in different types of common tea in Iran, as well as the values reported in the literature versus the allowable concentration level according to the WHO guideline. The minimum allowable concentration of fluoride (2-4 mg/L) is represented by, which also revealed that most of the selected different types of tea don't match the reference guideline. The fluoride concentrations for various types of tea were found to be less than 2 mg/L. Conclusions: Considering that the World Health Organization recommends a maximum daily fluoride intake of 2 mg per day for children and 4 mg per day for adults the daily consumption of drinking water and the average fluoride of tea calculated in this study, the amount of daily tea consumption should be managed.

Determining of Fluoride Content in Tea by Spectrophotometery and potentiometry

Determining of Fluoride Content in Tea by Spectrophotometery and potentiometry

Effect of rich and less sugar tea consumptions to pH saliva

TITLE Effect of rich and less sugar tea consumptions to pH saliva ABSTRACT Everyday people often consume sweetened tea drinks. The sugar content mixed into the tea drink varies greatly depending on the tastes of the people. Sugar is a simple carbohydrate that can affect salivary acidity (pH). This study aims to determine differences in salivary pH after consuming tea drinks with different levels of sugar different. This research type is Experiment. Research design is pre test and post test with control group. The number of samples is 45 people of Dukuh Temuireng village Sukorejo Regency Pemalang with age 20-35 years. Sampling method using random sampling technique. There are 2 groups of treatment, the group consumes rich sugar tea and less sugar tea. The control group was the group that consumed free sugar tea. Analysis of data in use is One Way Anova Test. The results showed that salivary pH after drinking rich sugar tea decreased the pH 53%. One Way Anova test results are sig. 0.00 <0.05 which means there is a difference of salivary pH in the 3 groups of different sugar levels. Sugar levels in tea drinks can affect the saliva pH of a person who consumes tea drinks. The fluoride content in tea can prevent the occurrence of dental caries but if drinking tea with excessive sugar will result in the occurrence of caries in the teeth. Keywords : Rich sugar tea, less sugar tea , pH of saliva

Analysis of Naturally Occurring Fluoride in Commercial Teas and Estimation of Its Daily Intake through Tea Consumption.

The aim of this study was to determine the levels of fluoride in commercial teas and to estimate the contribution of tea consumption to the fluoride recommended daily allowance. A total of 558 tea products in 6 categories, green tea, black tea, oolong tea, pu'er tea, white tea, and reprocessed tea, were collected in the period from 2010 to 2013. The levels of fluoride in infusions of these teas were determined by a fluoride-ion selective electrode. The mean fluoride level in all of the tea samples was 85.16 mg/kg. For each category of tea, the mean fluoride levels were 63.04, 99.74, 52.19, 101.67, 159.78, and 110.54 mg/kg for green tea, black tea, white tea, pu'er tea, oolong tea, and reprocessed tea, respectively. The fluoride content of tea from 4 tea zones in descending order were Southerntea zone (111.39 mg/kg) > Southwest tea zone (78.78 mg/kg) > Jiangnan tea zone (71.73 mg/kg) > Jiangbei tea zone (64.63 mg/kg). These areas produced teas with lower fluoride levels than available foreign-produced tea (161.11 mg/kg). The mean chronic daily intake (CDI) was 0.02 mg/(kg•day) or 1.27 mg/kg. Generally, consuming tea from these 6 categories does not result in the intake of excessive amounts of fluoride for the general population.

Camellia sinensis (Tea): Implications and role in preventing dental decay

Tea is one of the most commonly consumed beverages with bioactive compounds like polyphenols-flavonoids-catechins, which are thought to be responsible for the health benefits that have traditionally been attributed to the tea. These compounds have multi-dimensional effects such as antibacterial action, inhibitory action on the bacterial and salivary amylase and inhibition of acid production. This article outlines the possible role of these compounds coupled with the presence of high fluoride content in tea to exhibit an anticariogenic effect.

Fluoride Content in Tea and Its Relationship with Tea Quality

The tea plant is known as a fluorine accumulator. Fluoride (F) content in fresh leaves collected from 14 plantations in China was investigated. The F increased with maturity, and the F variation was remarkable in the tender shoots. Furthermore, significant negative relationships were observed between F content and the content of the quality parameters total polyphenols and amino acids. These substances are rich in young leaves and poor in mature ones. With regard to quality of tea products, the relationship with F content was studied using 12 brands of tea products in four categories: green tea, oolong tea, black tea, and jasmine tea collected from six provinces. The F level increased with the decline in quality and showed good correlation with the quality grades. The results suggest that the F content could be used as a quality indicator for tea evaluation.