Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea

Kombucha dates back thousands of years and is reported to have originated in East Asia. It is produced by fermenting tea with added sugar using SCOBY (symbiotic culture of bacteria and yeast). Its health benefits can be attributed to the metabolites produced during the fermentation process. Valuable ingredients of this fermented tea beverage include acetic acid, glucuronic acid, vitamins, enzymes, sugars and polyphenols. Tea, and consequently kombucha, contains numerous minerals, and one of them is fluoride. Under physiological conditions, fluoride plays a significant role in hard tissue mineralisation processes. However, even at low concentrations with long-term exposure, fluorides may accumulate in the body and cause a range of detrimental effects. Kombucha is traditionally brewed with black tea, but these days it is becoming increasingly popular to use other types of tea to make it, which may significantly affect its composition and health-promoting effects. The aim of the study was to evaluate the fluoride content in kombucha beverages derived from black, green, white and red tea. Fluoride content was measured at different time points during fermentation. The potentiometric method was used to determine the content of fluoride ions. It was demonstrated that kombucha is a major dietary source of fluoride (0.42–0.93 mg/L) and that the type of tea used has a significant effect on its chemical composition. Therefore, it recommended to make the beverage with white or red tea, due to the lowest fluoride content and ensure food safety. Graphical Abstract [Image: see text]