Effect of infusion on fluoride concentration in various chinese tea

The fluoride content in infusions of commercially available black tea, oolong tea, green tea, white tea and bata tea was determined via fluoride ion selective electrode method. Two methods of infusion were carried out: continuous infusion and repeated infusion. In continuous infusion, black tea yielded the highest concentration of fluoride, which ranged between 0.929±0.053 mg/L and 3.746±0.028 mg/L. Fluoride detected in brick tea ranged from 1.099±0.046 mg/L to 2.398±0.006 mg/L. The dissolvable fluoride for oolong tea, green tea, and white tea were ranged from 0.584±0.080 mg/L to 1.255±0.044 mg/L, 0.624±0.088 mg/L to 1.838±0.062 mg/L and 0.571±0.027 mg/L to 1.845±0.017 mg/L, respectively. The cumulative fluoride contents in repeated infusion were higher than those prepared by continuous infusion for all types of tea. Results of the study indicate that there was a wide range of fluoride content with different types of tea and methods of infusion. Because excessive intake of fluoride can cause dental and skeletal fluorosis, it is necessary for the government or international organization to establish a standard of fluoride content in tea commodities in order to protect the consumers against health hazards

Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur

A survey on fat intake and fatty acid in the diet was carried out among Malay population in Klang Valley. The objective of this study was to determine the fatty acid content of chicken, meat, fish and egg dishes consumed by the subjects surved. Food sample obtained from subject were analyzed for fatty acid content using gas chromatography. Result from food sample analysed showed the mean content of saturated fatty acid (SFA) (Fish 3.06±1.85 g/100g, egg 2.64±1.68 g/100g and meat 2.50±2.42 g/100g) and monounsaturated fatty acid (MUFA) of the fish (2.34±2.16 g/100g), egg (2.49±1.37 g/100g) and meat (2.31±2.27 g/100g) dishes were high, while the mean value of polyunsaturated fatty acid in fish dishes (0.82±0.57g/100g) were higher compared to chicken (0.7±0.29 g/100g), meat (0.43±0.63 g/100g) and egg dishes (0.43±0.43 g/100g). All dishes did not have balanced ω6:ω3 ratio. As a conclusion, dishes that contained high polyunsaturated fatty acid and balanced ω6:ω3 is a healthy diet