Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market

• Autor(a) principal: LUNKES,Letícia Bello Flores
• Data de Publicação: 2014
• Outros Autores: HASHIZUME,Lina Naomi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: RGO - Revista Gaúcha de Odontologia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-86372014000100059
• topic: Oral health; Tea; Tooth erosion

OBJECTIVE: Tea has been considered a healthy alternative to other industrialized beverages. The objective of this study was to assess the erosive potential of teas commercially available in Brazil by pH and titratable acidity measures. METHODS: Eighteen teas available in Brazilian market were selected for this study (read to drink and brewed tea), and a brand of yerba mate (Ilex paraguariensis). Each product was analyzed for pH and titratable acidity. For comparison between different kinds of teas, the Student t test was used. RESULTS: The mean pH values for ready to drink teas ranged between 2.89 and 4.03, while for the brewed teas and yerba mate the values ranged between 6.75 and 7.89. The difference between the two groups was significant (p < 0.05). Regarding titratable acidity, the ready to drink teas showed mean values ranging between 3.77 ml and 12.68 ml. Brewed teas (including yerba mate) were not tested for titratable acidity because their pH values were greater than 7.0. CONCLUSION: Among the teas commercially available, ready to drink teas have lower pH values and higher titratable acidity compared to other teas. It suggests that they have an erosive potential.