alexa The pH and Neutralisable Acidity of the Most-Consumed Turkish Fruit and Herbal Teas | OMICS International | Abstract
ISSN: 2247-2452

Oral Health and Dental Management
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Research Article

The pH and Neutralisable Acidity of the Most-Consumed Turkish Fruit and Herbal Teas

Abstract

Aim: Tea is a traditional beverage. There are different types of tea, such as black, green, oolong, herbal and fruit teas. In recent years, there has been increased interest in herbal and fruit teas among new generations. The aim of this study was to assess the erosive potential of some herbal and fruit teas on the Turkish market. Methods: The erosive potential of five fruit and six herbal teas was assessed in the laboratory by measuring their pH and neutralisable acidity at different infusion times (0, 2, 5, 10 minutes). Results: The pH of the fruit and herbal teas ranged from 2.72 to 3.62 and 6.47 to 7.24, respectively (P<0.001). The neutralisable acidity (ml NaOH/20 ml) of the fruit teas and herbal teas was 0.30-2.70 and 0.00-0.20, respectively (P<0.001). Conclusion: The pHs of the fruit teas were lower than those of herbal teas. The most acidic fruit tea measured was blackberry tea (pH 2.7). Consuming acidic fruit teas in large quantities may lead to dental erosion.

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