Comparison of Fluoride Ion Concentration in Black, Green and White Tea

Abstract

Back ground: Tea is one of the most commonly used drinks in the world. Drinking too much tea might affect the health. Tea is known for its fluoride resources; hence, consuming tea especially together with other fluoride resources can increase the risk of appearance of dental fluorosis. Considering the unspecified concentration of fluoride in white tea in Iran, the current study has carried out to evaluate the concentration of fluoride in different types of black tea, green tea and white tea of Refah Factory of Lahijan. Method and Material: In this study, the content of the fluoride of the black, green and white teas were measured. One gram samples of each type of tea were provided. Each time, the samples were placed in 200 milliliters of boiling distilled water, then it was moved to 80 degrees of Celsius incubator to be brewed. After 5 and 15 minutes, the solution was filtered. Concentration of the fluoride was measured through chromatography method and was recorded by measure of milligrams per liter. Data were analyzed using SPSS21 software. And significant level of less than 0.05 was considered. Findings: The concentration of the fluoride of the black, green and white solutions at the time of 5 minutes of brewing were respectively 1.38, 1.07 and 0.18 milligrams per liter and significantly increased he concentration of fluoride in all three types of tea with increasing drainage time (p value<0.05). Conclusion: The concentration of the fluoride of the three tea types were significantly different, to the extent that the least fluoride concentration belonged to the white and the most concentration belonged to black tea at both brewing times. By increasing the time of brewing the tea, its concentration was increased.