Abstract

The fluoride content in infusions of commercially available black, green, oolong, pu-erh and white teas was determined by ion-selective electrode. Herbal infusions as well as instant tea and ready-to-drink tea beverages were also examined. It is found that brewing time (5, 10 and 30 min) does increase the fluoride content, which in infusions of black tea (5 min brewing) was higher than that in the other types of tea, with contents ranging between 0.32 and 4.54 mg/l for black tea to 0.37–0.54 mg/l for white tea and with even lower values for herbal tea infusions of 0.02–0.09 mg/l. On the basis of the results obtained, the daily intake of fluoride provided from tea and herbal beverages was estimated for an adult person and for children in comparison with the Polish SAI (Safe and Adequate Daily Intake) of fluoride which is strictly attributable to ADI (Acceptable Daily Intake). The fluoride intake resulted from the regular consumption of black tea infusions was raised as compared to the other types of teas as well as herbal teas. For adult and children tea drinkers consuming five cups of black tea per day the intake of fluoride will be in the range of 8.0–303% and 12–303% of the SAI, respectively. People are often exposed to multiple sources of fluoride, such as in food, water, air and excessive use of toothpaste. The control of tea quality is important to protect human against too high uptake of this element from black tea, which is the most popular beverage. Excessive intake of fluoride with black tea, especially in the regions with its high level in the drinking water, increases the risk of dental fluorosis in children during the years of tooth development. The long-term exposure to large amounts of fluoride can lead to potentially skeletal fluorosis (WHO, 1984).

Keywords: Tea and herbal infusions; Fluoride; SAI; ADI

Article Outline

1. Introduction

2. Materials and methods

3. Results and discussion

3.1. Fluoride concentration in tea and herbal infusions

3.2. Fluoride extraction into tea and herbal infusions

3.3. Fluoride concentration in instant and ready-to-drink tea beverages

3.4. Statistical evaluation of the data

3.5. Fluoride intake by human

References