The performance of water‐soluble fluoride transformation in soil–tea–tea infusion chain system and the potential health risk assessment. (22nd November 2021)

• Record Type: Journal Article
• Authors: Sun, Hua; Wen, Bo; Wu, Zichen; Xing, Anqi; Xu, Xiaohan; Chang, Yali; Guo, Guiyi; Wang, Yuhua
• Is Part Of: Journal of the science of food and agriculture. Volume 102:Number 7(2022)
• Page Start: 2893
• Page End: 2902
• Publication Date: 2021-11-22
• Subjects: water‐soluble fluoride -- soil–tea–tea infusion chain system -- leaching characteristics -- health risk assessment -- tea plantation soil management; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11630
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Water‐soluble fluoride (WS‐F) can be absorbed directly by tea plants from soil and comprises a major source of dietary F in tea consumers. To reveal the WS‐F accumulation in tea leaves and assess WS‐F health risks, 70 sets of samples including tea leaves at three maturity stages and corresponding topsoil were collected from Xinyang, China. The WS‐F contents in tea samples and pH values in soil samples were determined. RESULTS: The contents of WS‐F in tea leaves exhibited a positive correlation with leaf maturity. The contents of WS‐F in tea leaves showed a positive correlation with WS‐F contents in the soil as the soil pH value exceeds 5. All the bud with two leaves samples, 84.29% of the third to sixth leaves samples, and 78.57% mature leaves samples in 5‐min infusion tend to be no health threat. The leaching characteristics of WS‐F from tea leaves were influenced by the leaf maturity and soaking time. CONCLUSION: Taking measures to control pH and WS‐F concentration of plantations soil, as well as drinking tea infusion made from young leaves or reducing soaking time could decrease the WS‐F health risk. © 2021 Society of Chemical Industry.