Determination of fluoride content in teas and herbal products popular in Poland.

Autor: Szmagara A; Department of Chemistry, Institute of Biological Sciences, The John Paul II Catholic University of Lublin, Konstantynow 1J, 20-708 Lublin, Poland., Krzyszczak A; Department of Chemistry, Institute of Biological Sciences, The John Paul II Catholic University of Lublin, Konstantynow 1J, 20-708 Lublin, Poland., Stefaniak EA; Department of Chemistry, Institute of Biological Sciences, The John Paul II Catholic University of Lublin, Konstantynow 1J, 20-708 Lublin, Poland.
Jazyk: angličtina
Zdroj: Journal of environmental health science & engineering [J Environ Health Sci Eng] 2022 Jun 30; Vol. 20 (2), pp. 717-727. Date of Electronic Publication: 2022 Jun 30 (Print Publication: 2022).
DOI: 10.1007/s40201-022-00811-4
Abstrakt: Purpose: Fluoride level, due to its narrow therapeutical range, must be constantly monitored in beverages, especially in daily-consumed plant infusions. Fluoride is important for prevention of tooth decay and osteoporosis, but its excess leads to fluorosis. Since tea can selectively absorb fluorides from soils, the question arises if a long-term consumption can pose an adverse effect on human health.
Methods: Infusions of 33 popular teas (black, green, white, earl grey, pu-erh), tea-like products (rooibos, yerba mate) and herbs (chamomile, mint, nettle, purges, yarrow) available in the Polish market were analyzed with respect to a fluoride level by means of a validated ion-selective electrode method, which is proven to be fast and reliable.
Results: Significantly different fluoride concentrations in infusions were observed, with black tea on top, where extraction of fluoride is the highest (average 2.65 mg F - /L, range 0.718-6.029 mg/L). Two-fold higher fluoride contents were measured in infusions made from black tea bags than from leaves (average 3.398 mg/L and 1.529 mg/L, respectively). Green teas released comparable amounts of fluoride as black teas, while in herbal extracts the fluoride content was negligible.
Conclusions: The rank with respect to the fluoride concentration in an infusion is as follows: black tea > green tea > earl grey > pu-erh > white tea>>>rooibos, yerba mate, herbal products. Increasing of brewing time results in an increased fluoride content, but the overall content of fluoride in the analyzed infusions of teas and herbs was not high enough to cause a risk of fluorosis, even if left to brew up to 15 min.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest. 
(© The Author(s), under exclusive licence to Tehran University of Medical Sciences 2022.)
Databáze: MEDLINE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje