Ebook Factors Affecting The Extraction of Fluoride From Tea: Application to Three Tea Samples
Tea is known to contain high concentrations of fluoride; tea consumption, therefore, can contribute significantly to total fluoride intake. Recently, green tea has been studied for its fluoride content and for improving its brewing conditions.
1 The effect of carbon treatment on fluoride levels in various kinds of teas and fruit and vegetable juices has been examined.
2 King, and Tsang
3 determined the fluoride content of Chinese teas available in Hong Kong. The fluoride content in tea and soil from tea plantations has been assayed using a fluoride ion selective electrode.
4 Different varieties of teas were examined such as green tea, black tea, oolong tea, and brick tea from China, England, and Sri Lanka. Moody et al
5 studied the determination of fluoride in coffee and tea using a microprocessor coupled with a fluoride ion selective electrode. In another investigation the amount of fluoride released from powdered tea leaves treated with artificial gastric and intestinal juices was determined.
6 Direct eating of powdered tea leaves, which is a custom in Japan, was found in that study to increase the amount of fluoride intake. In some countries it is customary to drink tea with lemon or lemon juice, thereby changing the acidity of the medium and possibly liberating some complexed or bound fluoride. It is of interest therefore to determine whether this practice will change the amount of free fluoride in the tea extract. In this study the effects of infusion time, water hardness, and acidity have been studied for three different varieties of tea.
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Ebook Factors Affecting The Extraction of Fluoride From Tea: Application to Three Tea Samples
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