By reading this application note, you will learn how to determine the tannin content in tea samples using METTLER TOLEDO's EasyPlus UV/VIS spectrophotometers.
Why Is Tannin Determination in Tea Important?
Tea is the most widely consumed beverage in the world and it is a rich source of tannins. Tannins are a group of water-soluble polyphenol compounds. Tannins in food are responsible for the dark color and astringent flavor of food. Polyphenols present in tea are a rich source of antioxidants, which have anti-atherosclerosis, antitumor, anti-radiation, anti-aging, and antimicrobial effects. These antioxidants can also help reduce blood pressure, hematic fat, and blood sugar. However, consumption of tea during meals can prevent the absorption of iron as tannins bind easily with iron. When considering the potential health effects of tannins, it is necessary to quantify them in tea.
How Is Tannin Content in Tea Determined?
This application note focuses on the tannin content determination in different tea samples using a METTLER TOLEDO EasyPlus UV/VIS spectrophotometer. In this method, tannin reduces ferric ions (Fe(III)) into ferrous ions (Fe(II)). Then, the Fe(II) ions bind with 1,10-phenanthroline to form a complex. The absorbance of the complex is determined at 540 nm to estimate the concentration of tannin in tea.
This application note includes:
- Sample preparation and procedures
- Chemistry
- Solutions and chemicals
- Instruments and accessories
- Results and discussion
- Remarks
Download our free application note to learn more about determining the tannin content in tea samples using METTLER TOLEDO's EasyPlus UV/VIS spectrophotometers.
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