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Determination of Fluoride Levels After Brewing in Three Turkish Black Tea Products
1Department of Pediatric Dentistry, Faculty of Dentistry, Selcuk University, Konya, Turkey
Journal of Pediatric Dentistry 2013; 3(1): 63-66 DOI: 10.4103/WKMP-0028.121204
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The aim of this study was to determine the fluoride levels at two different brewing times of 15 samples with different production dates belonging to each of the three different tea products, which were grown and served as commercial products in Turkey. In this study, 15 samples of each tea products (Filiz Çay, Rize Turist Çayı, Doğuş Karadeniz Lüks Rize Çayı) with different production dates were steeped with double‑distilled de‑ionized water (1% m/V) at two different brewing times (5‑10 min). The fluoride levels of all samples were measured with combined fluoride electrode. The average fluoride value after five minutes of brewing was found as 1.66 ppm in the Rize Turist Çayı group, 1.69 ppm in the Doğuş Karadeniz Lüks Rize Çayı group, and 1.38 ppm in the Filiz Çay group. The average fluoride value after ten minutes of brewing of the Rize Turist Çayı group was 1.87 ppm. Doğuş Karadeniz Lüks Rize Çayı group was 1.88 ppm, and the Filiz Çay group was 1.53 ppm. While there were no statistical differences between Rize Turist Çayı and Doğuş Karadeniz Lüks Rize Çayı, the fluoride level of Filiz Çayı was found lower than the other products. Fluoride levels of tea samples suggested that tea consumption is an important source on daily fluoride intake.