Effect of infusion on fluoride concentration in various chinese tea

The fluoride content in infusions of commercially available black tea, oolong tea, green tea, white tea and bata tea was determined via fluoride ion selective electrode method. Two methods of infusion were carried out: continuous infusion and repeated infusion. In continuous infusion, black tea yiel...

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Main Authors:	Wong, Win Ni, A.R. Suriah
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2010
Online Access:	http://journalarticle.ukm.my/7375/ http://journalarticle.ukm.my/7375/ http://journalarticle.ukm.my/7375/1/01_Md_Yeaminhossain.pdf

id	ukm-7375
recordtype	eprints
spelling	ukm-73752016-12-14T06:43:53Z http://journalarticle.ukm.my/7375/ Effect of infusion on fluoride concentration in various chinese tea Wong, Win Ni A.R. Suriah, The fluoride content in infusions of commercially available black tea, oolong tea, green tea, white tea and bata tea was determined via fluoride ion selective electrode method. Two methods of infusion were carried out: continuous infusion and repeated infusion. In continuous infusion, black tea yielded the highest concentration of fluoride, which ranged between 0.929±0.053 mg/L and 3.746±0.028 mg/L. Fluoride detected in brick tea ranged from 1.099±0.046 mg/L to 2.398±0.006 mg/L. The dissolvable fluoride for oolong tea, green tea, and white tea were ranged from 0.584±0.080 mg/L to 1.255±0.044 mg/L, 0.624±0.088 mg/L to 1.838±0.062 mg/L and 0.571±0.027 mg/L to 1.845±0.017 mg/L, respectively. The cumulative fluoride contents in repeated infusion were higher than those prepared by continuous infusion for all types of tea. Results of the study indicate that there was a wide range of fluoride content with different types of tea and methods of infusion. Because excessive intake of fluoride can cause dental and skeletal fluorosis, it is necessary for the government or international organization to establish a standard of fluoride content in tea commodities in order to protect the consumers against health hazards. Universiti Kebangsaan Malaysia 2010-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7375/1/01_Md_Yeaminhossain.pdf Wong, Win Ni and A.R. Suriah, (2010) Effect of infusion on fluoride concentration in various chinese tea. Sains Malaysiana, 39 (4). pp. 581-586. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num4_2010/contentsVol39num4_2010.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	The fluoride content in infusions of commercially available black tea, oolong tea, green tea, white tea and bata tea was determined via fluoride ion selective electrode method. Two methods of infusion were carried out: continuous infusion and repeated infusion. In continuous infusion, black tea yielded the highest concentration of fluoride, which ranged between 0.929±0.053 mg/L and 3.746±0.028 mg/L. Fluoride detected in brick tea ranged from 1.099±0.046 mg/L to 2.398±0.006 mg/L. The dissolvable fluoride for oolong tea, green tea, and white tea were ranged from 0.584±0.080 mg/L to 1.255±0.044 mg/L, 0.624±0.088 mg/L to 1.838±0.062 mg/L and 0.571±0.027 mg/L to 1.845±0.017 mg/L, respectively. The cumulative fluoride contents in repeated infusion were higher than those prepared by continuous infusion for all types of tea. Results of the study indicate that there was a wide range of fluoride content with different types of tea and methods of infusion. Because excessive intake of fluoride can cause dental and skeletal fluorosis, it is necessary for the government or international organization to establish a standard of fluoride content in tea commodities in order to protect the consumers against health hazards.
format	Article
author	Wong, Win Ni A.R. Suriah,
spellingShingle	Wong, Win Ni A.R. Suriah, Effect of infusion on fluoride concentration in various chinese tea
author_facet	Wong, Win Ni A.R. Suriah,
author_sort	Wong, Win Ni
title	Effect of infusion on fluoride concentration in various chinese tea
title_short	Effect of infusion on fluoride concentration in various chinese tea
title_full	Effect of infusion on fluoride concentration in various chinese tea
title_fullStr	Effect of infusion on fluoride concentration in various chinese tea
title_full_unstemmed	Effect of infusion on fluoride concentration in various chinese tea
title_sort	effect of infusion on fluoride concentration in various chinese tea
publisher	Universiti Kebangsaan Malaysia
publishDate	2010
url	http://journalarticle.ukm.my/7375/ http://journalarticle.ukm.my/7375/ http://journalarticle.ukm.my/7375/1/01_Md_Yeaminhossain.pdf
first_indexed	2023-09-18T19:49:32Z
last_indexed	2023-09-18T19:49:32Z
_version_	1777406126235582464

Effect of infusion on fluoride concentration in various chinese tea

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