Quantitative Assessment of Tannins in Commercially Available Tea Beverages Utilizing UV/Vis Spectrometry

Abstract

This research quantitatively analyzes the tannin content in commercial tea drinks using UV/Vis spectrophotometry. Tannins are polyphenolic compounds that influence tea's flavor, quality, and health benefits. Traditional methods for measuring tannin content often require extensive sample preparation, time-consuming and involve hazardous reagents. This project aims to streamline the process using a simpler method: UV/Vis spectrophotometry. The study includes the extraction and purification of tannins from tea samples, the creation of calibration curves and the analysis of various commercial tea types, including jasmine green tea, iced lemon tea, white grape green tea with aloe vera and iced black tea. Results indicate that flavour jasmine green tea contains the highest tannin concentration (2.9166 ppm), while iced lemon tea has the lowest (2.284 ppm). These findings are valuable for improving quality control in the beverage industry and enhancing consumer awareness of the nutritional value of teas.