出版社：Rural Research Institute of Physiology & Applied Nutrition
摘要：Background: Tea is among the most commonly consumed beverages worldwide. Tea plant (Camellia sinensis) is naturally rich source of fluoride. Fluoride is known for its dental caries-preventive role but excessive fluoride intake may cause health problems in turn. So monitoring of fluoride concentration in food and beverages is required. Aim of the study was to investigate the fluoride concentration in various popular brands of black and green tea available in Bangalore city. Methodology: Tea bags of 10 brands (6 black tea brands, 4 green tea brands) were taken. Four samples of each brand were selected randomly. Tea infusion was prepared by using distilled water. Fluoride concentration was assessed in- 1) tea infusion prepared without boiling water 2) tea infusion with 3 minutes brewing time and 3) tea infusion with 5 minutes brewing time. Fluoride assessment was done using ion selective electrode (ISE) method. Statistical comparisons of various groups were carried out by Student's t-test and ANOVA with posthoc test. Results: Mean concentration of fluoride in black tea without boiling was 0.94±0.02 mg/lt, at 3 minutes was 1.04±0.09 mg/lt and at 5 minutes was 2.07±0.14 mg/lt. Corresponding concentrations in green tea were 1.25±0.07 mg/lt, 2.15±0.08 mg/lt and 2.96±0.07 mg/lt respectively. Fluoride concentration was significantly higher in green tea in all three types of infusion. Conclusion: Tea contains significant amount of fluoride that should be taken into consideration especially in areas with high level of fluoride in ground water
关键词：Fluoride; Tea; Camellia sinensis; Ion selective electrode; infusion
