Demlenmiş Çayların Florür Miktarlarının ve Günlük Florür Alımının Belirlenmesi

Yıl 2016, , 1 - 6, 31.03.2016

Ayse Atasoy M. Yesılnacar Ahmet Atasoy

https://doi.org/10.29050/harranziraat.194280

Cited By: 3

Öz

Bu çalışmanın amacı Türk ve Seylan siyah ve yeşil çaylarının 10 dakika demlendikten sonraki Florür miktarlarını ve bu miktarların günlük flor ihtiyacını karşılama oranlarını ion selektif elektrot kullanarak belirlemektir. Demleme sonrası çayların florür miktarları 1.010 ile 2.89 mg L-1 arasında değişmiştir. Siyah ve yeşil Türk çaylarının florür miktarlarının Seylan çaylarından daha yüksek olduğu belirlenmiştir. Yetişkin ve çocuk bir birey günde 1000 ml siyah çay (10 bardak veya 5 fincan) tükettiğinde sırasıyla günlük florür ihtiyacının %30.2-50.0 ve %48.3-80.0’ini karşılayacaktır. İnsanlar gıda, su, hava ve diş macunları gibi farklı kaynaklardan florür almaktadırlar. Bu nedenle, özellikle sularında fazla miktarda florür bulunan bölgelerde, çocuklar gelişme dönemlerinde florisis riski ile karşı karşıyadır. 

Anahtar Kelimeler

Tea infusion, Fluoride, Black tea, Green tea

Evaluation of Fluoride Concentration and Daily Intake by Human from Tea Infusions

Öz

The objectives of this study were to determine the fluoride content of tea and the percentage of the average daily intake of fluoride from tea extracts after 10 min brewing. The fluoride content in infusion of commercially available Turkish and Ceylon black, green teas were determined by ion selective electrode. The content of fluoride in tea infusion ranged from 1.010 to 2.89 mg L-1 . The fluoride concentrations determined in Turkish black and green tea infusion were higher than in Ceylon black and green tea. The intake of fluoride will be in the range of 30.2-50.0% and 48.3-80.0% for adult and children-teenagers tea drinkers respectively, consuming ten glasses or five cups (1000 ml) of black tea per day. 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 the human against to too high uptake of this element from black tea, which is the most popular beverage in Turkey. 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

Anahtar Kelimeler

Tea infusion, Fluoride, Black tea, Green tea

Kaynakça

• Anonymous, 2014. http://www.fao.org/statistics/en/. Access date: 07.12.2014
• Anonymous, 2015. http://www.tuik.gov.tr/. Access date: 15.09.2015
• APHA. 1998. Standard Methods for the Examination of Water and Wastewater, 20th edn. American Public Health Association, Washington.
• Cabrera, C., Gimenez, R., Lopez, M.C. 2003. Determination of Tea Components with Antioxidant Activity. Journal of Agricultural and Food Chemistry. 51 (5): 4424-4435.
• Chan, J.T., Koh, S.H., 1996. Fluoride Content in Caffeinated, Decaffeinated and Herbal Teas. Caries Research, 30: 88–92.
• Chung, F.L., Schwartz, J., Herzog, C.R., Yang, Y.M. 2003. Tea and Cancer Prevention: Studies in Animals and Humans. The Journal of Nutrition, 133: 3268−3274.
• Emekli-Alturfan, E., Yarat, A., Akyuz, S. 2009. Fluoride Levels in Various Black Tea, Herbal and Fruit Infusions Consumed In Turkey. Food and Chemical Toxicology, 47: 1495−1498.
• Fung, K.F., Zhang, Z.Q., Wong, J.W.C., Wong, M.H. 1999. Fluoride Contents in Tea And Soil from Tea Plantations and the Release of Fluoride into Tea Liquor During Infusion. Environmental Pollution, 104: 197-205.
• Hayacibara, M.F., Queiroz, C.S., Tabchoury, C.P.M., Cury, J.A., 2004. Fluoride and Aluminum in Teas and Tea-based Beverages. Revista de Saude. Publica, 38 (1): 100–105.
• Karak, T., Bhagat, R.M. 2010. Trace Elements in Tea Leaves, Made Tea and Tea Infusion: A review. Food Research International, 43: 2234-2252.
• Liu, H., Deng, S., Li, Z., Yu, G., Huang, J. 2010. Preparation of Al–Ce Hybrid Adsorbent and Its Application for Defluoridation of Drinking Water. Journal Hazardous Materials, 179: 424–430.
• Malinowski, E., Inkielewicz, I., Czarnowski, W., Szefer P. 2008. Assesment of Fluoride Concentration and Daily Intake by Human From Tea and Herbal Infusions. Food and Chemical Toxicology, 46 (3): 1055-1061.
• Shu, W.S., Zhang, Z.Q., Lan, C.Y., Wong, M.H. 2003. Fluoride and Aluminium Concentrations of Tea Plants and Tea Products from Sichuan Province, PR China. Chemosphere, 52: 1475–1482.
• Sofuoglu, S.C., Kavcar, P. 2008. An Exposure and Risk Assessment for Fluoride and Trace Metals in Black Tea. Journal Hazardous Materials, 158: 392-400.
• Sucman, E., Bednar, J. 2012. Determination of Fluoride in Plant Material Using Microwave Induceed Oxygen Combustion. Czech Journal of Food Science, 30 (5): 438-441.
• Wang, X.L., Liang, Y. R. 2012. Kinetics Study Ion Leaching of Fluorine from Green Tea. African Journal of Pharmacy and Pharmacology, 6 (19): 1410-1416.
• Wong, M.H., Fung, K.F., Carr, H.P. 2003. Aluminium and Fluoride Contents of Tea, with Emphasis on Brick Tea and Their Health Implications, Toxicology Letters, 137: 111-120.
• Yao, L.H., Jiang, Y.M., Shi, J., Tomas-Barberan, F.A., Datta, N., Singanusong, R., Chen, S.S. 2004. Flavonoids in Food and Their Health Benefits. Plant Foods for Human Nutrition, 59 (3): 113-122.