Affiliation:
1. Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland
2. Department of Tourism and Recreation, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland
Abstract
Tea infusion is the most popular drink in Poland, and the tea bush is the most fluoride-rich among plants. Excessive fluoride intake can adversely affect human health by causing dental or skeletal fluorosis. This study aimed to determine the fluoride content in tea infusion depending on the tea types, the degree of fragmentation of the leaves, brewing time, and conducting a health risk assessment for the consumer in Poland. Infusions of 28 popular teas (green leafy tea, pu-erh leafy tea, white leaf tea, black leaf tea, black granulated tea, and black in bags) available in the Polish market were analyzed concerning a fluoride amount using the potentiometric method. Tea leaf size is an important parameter affecting fluoride’s release during tea brewing. An increase in fluoride content in the infusion was also shown with the extension of the brewing time. It was also revealed that significantly higher fluoride content was found in infusions of black tea prepared from tea in bags than from “loose” leaves. The conducted health risk assessment indicates the possibility of adverse health effects caused by fluoride consumption, particularly from infusions of black and green tea purchased in bags.
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
Cited by
1 articles.
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