June 17, 2014 Journal article Open Access

Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge

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  <identifier identifierType="DOI">10.20372/nadre:9311</identifier>
  <creators>
    <creator>
      <creatorName>Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge</creatorName>
      <givenName>Bhagwan Singh Chandravanshi and Feleke Zewge</givenName>
      <familyName>Asamene Embiale</familyName>
      <affiliation>Woldia University, Ethiopia</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2014</publicationYear>
  <dates>
    <date dateType="Issued">2014-06-17</date>
  </dates>
  <resourceType resourceTypeGeneral="JournalArticle"/>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/9311</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsPublishedIn" resourceTypeGeneral="Text">10.20372/nadre:8986</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:8974</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;In this study, the possible effect of original&amp;nbsp;fluoride (F) concentration in six natural waters on the&amp;nbsp;fluoride release from nine brands of tea leaves (whose&amp;nbsp;origin was from Ethiopia, Sri Lanka, and China) during&amp;nbsp;the infusion has been investigated. The capacity of&amp;nbsp;tea&amp;nbsp;leaves (commercially available tea) to absorb F from&amp;nbsp;high-fluoride ground waters which were collected from&amp;nbsp;the Ethiopia Rift Valley has also been investigated in this&amp;nbsp;study. Infused F content of black (either powder or bag&amp;nbsp;form) and green (bag form) teas and water from different&amp;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&amp;nbsp;ranged from 0.51 to 20.57 mg/L. The F content in moderately F-rich water&amp;nbsp;was&amp;nbsp;reduced from 12.5 to &amp;lt; 5 mg/L in&amp;nbsp;tea infusion while F content in highly F-rich water was&amp;nbsp;reduced from 30.2 to &amp;lt; 10 mg/L in tea infusion of most of&amp;nbsp;the tea brands even with 3 min infusion time. Thus one&amp;nbsp;can reduce the daily intake of F level by drinking tea&lt;br&gt;
rather than F-rich water itself.&lt;/p&gt;</description>
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