Comprehensive analysis of brewed tea: Boron content, total antioxidant and oxidant capacity, oxidative stress, and ph value

Tea is widely recognized as the most consumed beverage in the world after water. In recent years, the connection between tea and health has gained growing attention as a signifcant research topic. In this study, we evaluated the relationship between tea and health by analyzing the boron content, total antioxidant capacity (TAC), total oxidant capacity (TOC), oxidative stress index (OSI), and pH levels of teas commonly consumed in Türkiye. A total of 42 samples were created from various tea brands and diferent tea types that are widely consumed in Türkiye. The determination of boron in pulverized and brewed tea samples was carried out using the carminic acid method. Additionally, boron transfer was determined in brewed teas. Brewed tea samples were also examined in terms of pH, TAC, TOC, and OSI. It was determined that all teas contained an average of 11.73 mg/L boron, the amount of boron in domestic teas was lower than in imported teas. It was determined that boron transfer into brewed tea was approximately 30%. The pH values ranged between 4–5. No diferences were detected in terms of TAC, TOC, and OSI. Our research shows that tea consumption is safe in terms of boron levels and helps meet daily needs. The OSI of teas is less than 1, so their antioxidant efects can be considered quite good. However, it should be noted that excessive tea consumption can lead to the demineralization of tooth enamel due to low pH levels.