Fluoride Content in Tea and Its Relationship with Tea Quality

The tea plant is known as a fluorine accumulator. Fluoride (F) content in fresh leaves collected from 14 plantations in China was investigated. The F increased with maturity, and the F variation was remarkable in the tender shoots. Furthermore, significant negative relationships were observed betwee...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-07, Vol.52 (14), p.4472-4476
Main Authors: Lu, Yi, Guo, Wen-Fei, Yang, Xian-Qiang
Format: Article
Language:English
Subjects:
amino acid composition
Amino Acids - analysis
Biological and medical sciences
Camellia sinensis
Camellia sinensis - chemistry
China
Coffee, tea and other stimulative beverage industries
crop production
crop quality
Flavonoids - analysis
fluorides
Fluorides - analysis
food composition
Food industries
food quality
Fundamental and applied biological sciences. Psychology
leaves
Phenols - analysis
plant development
Plant Leaves - chemistry
Plant Leaves - growth & development
Polyphenols
Quality Control
shoots
tea
Tea - classification
tea grades
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Summary:The tea plant is known as a fluorine accumulator. Fluoride (F) content in fresh leaves collected from 14 plantations in China was investigated. The F increased with maturity, and the F variation was remarkable in the tender shoots. Furthermore, significant negative relationships were observed between F content and the content of the quality parameters total polyphenols and amino acids. These substances are rich in young leaves and poor in mature ones. With regard to quality of tea products, the relationship with F content was studied using 12 brands of tea products in four categories:  green tea, oolong tea, black tea, and jasmine tea collected from six provinces. The F level increased with the decline in quality and showed good correlation with the quality grades. The results suggest that the F content could be used as a quality indicator for tea evaluation. Keywords: Tea; Camellia sinensis; fluoride; polyphenols; amino acids; quality
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0308354