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ARTICLE
Year : 2013  |  Volume : 11  |  Issue : 2  |  Page : 23-26

Fluoride content and PH of various smokeless tobacco extracts an in vitro study


1 Professor and Head of the Department, Department of Public Health Dentistry, A. J.Institute of Dental Sciences, Mangalore - 575004, India
2 Post Graduate Student, Department of Public Health Dentistry, A. J.Institute of Dental Sciences, Mangalore - 575004, India
3 Assistant Professor, Department of Biochemistry, A.J. Institute of Medical Sciences, Mangalore -575004, India
4 Assistant Professor, Department of Public Health Dentistry, A. J.Institute of Dental Sciences, Mangalore - 575004, India

Correspondence Address:
Pooja J Shetty
Post Graduate Student, Department of Public Health Dentistry, A. J. Institute o f Dental Sciences, Kuntikana, Mangalore-575004
India
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Source of Support: None, Conflict of Interest: None


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Background: Despite the adverse effects, tobacco chewing has gained a widespread social acceptance. Smokeless tobacco products vary considerably in form and content of toxicants and thereby in associated health effects. Aim: To estimate the pH and Fluoride content of extracts of different commercially available smokeless tobacco products. Materials and method: Unprocessed tobacco and popular brands of processed tobacco such as Zarda, Khaini, and Ghutka available in the local market of Mangalore city, Karnataka were used for the study. An extract of each product was prepared and the pH was determined in triplicates using a pH meter. Fluoride concentration was determined in triplicates using Spectrophotometer. Results: Khaini had a more basic pH, followed by Ghutka, Unprocessed tobacco and Zarda (5.16-8.89). Fluoride content was highest in unprocessed tobacco followed by Zarda, Ghutka and Khaini (1.1 -2ppm). Conclusions: The study concludes that Khaini had a more basic pH while the Fluoride content was highest in unprocessed tobacco.


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