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Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions
Matcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many health-promoting properties; it contains high concentrations of polyphenol...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9230889/ https://www.ncbi.nlm.nih.gov/pubmed/35745280 http://dx.doi.org/10.3390/nu14122550 |
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author | Jakubczyk, Karolina Ligenza, Alicja Gutowska, Izabela Janda-Milczarek, Katarzyna |
author_facet | Jakubczyk, Karolina Ligenza, Alicja Gutowska, Izabela Janda-Milczarek, Katarzyna |
author_sort | Jakubczyk, Karolina |
collection | PubMed |
description | Matcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many health-promoting properties; it contains high concentrations of polyphenols, theanine and chlorophyll. Tea, and by extension matcha, contains numerous minerals, one of which is fluorine. Under physiological conditions, this mineral plays a significant role in hard tissue mineralisation processes. However, even in low concentrations, with prolonged exposure, fluoride can accumulate in the body, leading to a number of harmful effects. The aim of this study was to evaluate, for the first time, the fluoride content of the matcha infusions from different harvests, brewed using water at different temperatures (25 °C, 70 °C, 80 °C and 90 °C). The content of fluoride ions was measured by the potentiometric method. The fluoride content ranged from 3.36 to 4.03 mg/L and was dependent on both the leaf harvest time and brewing temperature. The concentration of this mineral in the dry powder ranged from 118.39 to 121.65 mg/kg. Irrespective of the water temperature or harvest time, matcha was found to have a high fluoride content, with particularly high concentrations being noted in the powder itself. |
format | Online Article Text |
id | pubmed-9230889 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-92308892022-06-25 Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions Jakubczyk, Karolina Ligenza, Alicja Gutowska, Izabela Janda-Milczarek, Katarzyna Nutrients Article Matcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many health-promoting properties; it contains high concentrations of polyphenols, theanine and chlorophyll. Tea, and by extension matcha, contains numerous minerals, one of which is fluorine. Under physiological conditions, this mineral plays a significant role in hard tissue mineralisation processes. However, even in low concentrations, with prolonged exposure, fluoride can accumulate in the body, leading to a number of harmful effects. The aim of this study was to evaluate, for the first time, the fluoride content of the matcha infusions from different harvests, brewed using water at different temperatures (25 °C, 70 °C, 80 °C and 90 °C). The content of fluoride ions was measured by the potentiometric method. The fluoride content ranged from 3.36 to 4.03 mg/L and was dependent on both the leaf harvest time and brewing temperature. The concentration of this mineral in the dry powder ranged from 118.39 to 121.65 mg/kg. Irrespective of the water temperature or harvest time, matcha was found to have a high fluoride content, with particularly high concentrations being noted in the powder itself. MDPI 2022-06-20 /pmc/articles/PMC9230889/ /pubmed/35745280 http://dx.doi.org/10.3390/nu14122550 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Jakubczyk, Karolina Ligenza, Alicja Gutowska, Izabela Janda-Milczarek, Katarzyna Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions |
title | Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions |
title_full | Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions |
title_fullStr | Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions |
title_full_unstemmed | Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions |
title_short | Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and Brewing Conditions |
title_sort | fluoride content of matcha tea depending on leaf harvest time and brewing conditions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9230889/ https://www.ncbi.nlm.nih.gov/pubmed/35745280 http://dx.doi.org/10.3390/nu14122550 |
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