Effect of brewing conditions on infusible fluoride levels in Camellia sinensis
This study investigated the fluoride content in infusions of various tea types’ i.e. black, green, oolong, and white tea, commonly consumed in India. Fluoride concentrations were determined using a fluoride ion-selective electrode (FISE) method. The objectives were to understand the effect of brewing conditions on fluoride release and to assess the associated health risks.
Authors
- Ragini Sharma
- Sandeep Chandrakar
Institutions
- Pandit Ravishankar Shukla University (IN)
- Chhattisgarh Council of Science and Technology (IN)
Publication Details
- Journal
- International Journal of Novel Research and Development
- Published
- 2025-10-01
- DOI
- https://doi.org/10.56975/ijnrd.v10i10.309882
- Primary Topic
- Fluoride Effects and Removal
- Type
- article
- Field-Weighted Citation Impact
- 0.00