June 17, 2014 Journal article Open Access

Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge

Citation Style Language JSON Export

{
  "DOI": "10.20372/nadre:9311", 
  "author": [
    {
      "family": "Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2014, 
        6, 
        17
      ]
    ]
  }, 
  "abstract": "<p>In this study, the possible effect of original&nbsp;fluoride (F) concentration in six natural waters on the&nbsp;fluoride release from nine brands of tea leaves (whose&nbsp;origin was from Ethiopia, Sri Lanka, and China) during&nbsp;the infusion has been investigated. The capacity of&nbsp;tea&nbsp;leaves (commercially available tea) to absorb F from&nbsp;high-fluoride ground waters which were collected from&nbsp;the Ethiopia Rift Valley has also been investigated in this&nbsp;study. Infused F content of black (either powder or bag&nbsp;form) and green (bag form) teas and water from different&nbsp;sources were assayed. The fluoride content of waters used in this study ranged from 0.254 to 30.2 mg/L, while the fluoride in tea infusion of nine brands of tea&nbsp;ranged from 0.51 to 20.57 mg/L. The F content in moderately F-rich water&nbsp;was&nbsp;reduced from 12.5 to &lt; 5 mg/L in&nbsp;tea infusion while F content in highly F-rich water was&nbsp;reduced from 30.2 to &lt; 10 mg/L in tea infusion of most of&nbsp;the tea brands even with 3 min infusion time. Thus one&nbsp;can reduce the daily intake of F level by drinking tea<br>\nrather than F-rich water itself.</p>", 
  "title": "Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters", 
  "type": "article-journal", 
  "id": "9311"
}