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Abstrait
The pH and Neutralisable Acidity of the Most-Consumed Turkish Fruit and Herbal Teas
Serap Akyuz, Aysen Yarat
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