Taye, Asamene Embiale (2011) Determination of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride Rich Water. Masters thesis, Addis Ababa University.
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PDF (Determination of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride Rich Water)
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Abstract
Tea leaves are very rich in fluoride, since the tea plant take up fluoride from the soil and accumulate in its leaves. Depending upon the fluoride content of the water, dried tea leaves are also able to absorb fluoride from water with high fluoride level. In this study, the possible effect of original fluoride concentration in natural water on the fluoride release from tea has been investigated and also conductivity, salinity, TDS and pH of naturally fluoride rich water and the tea infusions prepared in deionized water, tap water and fluoride rich water have been determined. Moreover, the possible capacity of tea leaves (commercially available tea) to absorb fluoride from naturally high-fluoride water which were collected from Ethiopia Rift Valley where the fluoride level of water is high has been investigated. Infused fluoride content, conductivity, salinity, TDS and pH of black (either powder or bag form) and green (bag form) teas and different water (sampled from Ethiopia Rift Valley) were assayed. Fluoride ion selective electrode, conductivity meter and pH meter were used to determine the fluoride content, conductivity, salinity, TDS and pH of the six naturally different types of water, nine brands of tea prepared in deionized water, tap water and naturally fluoride rich water whose origin from Ethiopia, Sri Lanka and China. The fluoride content, conductivity, salinity, TDS and pH of six naturally different water ranged from 0.254-30.2 mg/L, 2.27-1706 µs, 0-0.9 %o, 48.7-838 mg/L and 7.73-8.59, respectively, infused fluoride, conductivity, salinity, TDS and pH in nine brands of tea ranged from 50.8-2057 mg/kg, 414-2377 µs, 0.2-1.2 %o, 196- 1180 mg/L and 4.83-8.52, respectively, which were prepared in naturally different types of water in different brewing time (3, 5 and 10 min) infusion. Even though, the fluoride level of tea prepared in naturally fluoride rich water is high, one can reduce the daily intake of fluoride level by taking tea rather than taking the naturally fluoride rich water itself.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | naturally fluoride rich water, fluoride, tea infusion, brewing time, ISE |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QK Botany |
| Divisions: | Africana |
| Depositing User: | Selom Ghislain |
| Date Deposited: | 24 Aug 2018 13:04 |
| Last Modified: | 24 Aug 2018 13:06 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/4847 |
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