Fluoride concentration and erosive potential of Brazilian concentrated natural fruit juices

• Published in: Revista odonto ciência Vol. 29; no. 4
• Main Authors: Albuquerque Passos Farias, Isabela, Franco Barros Mangueira Leite, Dayane, Cunha Medeiros e Silva, Fábia, Correia Sampaio, Fábio, Cavalcanti Duarte, Ricardo
• Format: Journal Article
• Language: English
• Published: Porto Alegre EDIPUCRS 2014
• ISSN: 0102-9460; 1980-6523
• DOI: 10.15448/1980-6523.2014.4.13301

Abstract Objective: To estimate the erosive potential of fruit juices consumed by a group of Brazilian children. Methods: The study was carried out in two phases: Different fruit types were selected based on a dietary questionnaire applied to a random group of 40 patients' mothers attending public pediatric services; the thirteen most cited fruits (acerola, orange, passion fruit, mango, cashew apple, grape, guava, soursop, pineapple, apple, lemon, tangerine and papaya) were purchased at local markets of João Pessoa, Northeast region of Brazil. The concentrated juices were prepared using a processor. The material was centrifuged for pH and fluoride measurements (in duplicate) using a pH electrode and an ion sensitive electrode, respectively. Comparisons of mean±SD were done by ANOVA and Schefé test. Results: Acerola was the most cited fruit (n=24). The pH of the fruit juices varied from 2.21 (lemon) up to 5.52 (papaya) (p<0.01). Only papaya juice showed pH above 5.5. Fluoride concentrations varied from 0.04 (mango) up to 0.42 mg/L (lemon) (p>0.01). Conclusions: The fluoride concentration was low for all fruits juices evaluated. Except for papaya, the majority of the concentrated fruits juices presented critical pH values indicating some erosive potential.