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Journal article Open Access

Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters

Asamene Embiale, Bhagwan Singh Chandravanshi and Feleke Zewge

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    <subfield code="a">&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;
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June 17, 2014
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10.20372/nadre:9311

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