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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/7375/1/01_Md_Yeaminhossain.pdf
http://journalarticle.ukm.my/7375/
http://www.ukm.my/jsm/english_journals/vol39num4_2010/contentsVol39num4_2010.html
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spelling my-ukm.journal.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
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
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/7375/1/01_Md_Yeaminhossain.pdf
http://journalarticle.ukm.my/7375/
http://www.ukm.my/jsm/english_journals/vol39num4_2010/contentsVol39num4_2010.html
_version_ 1643737106443403264
score 13.211869

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