Estimation of the Contents of Total Phenols and Antioxidants in Some Tea Samples by Spectrophotometric Method

Abstract

Determining how total phenolic and antioxidant levels are distributed among tea samples collected in Al-Bayda, Libya, from different local markets represented the manuscript's principal research aim. Ten distinct samples were bought from various businesses. In this investigation, the spectrophotometric approach was employed. The standard selected for calculating the antioxidant activity was Tannic acid. Measurement of the total phenol content instead relied on the Folin reagent method. The study's findings showed that the amounts of tannins ranged from 13.34 to 59.44 ppm, with the sample of Algafela tea having the greatest content and the sample of Lipton tea having the lowest. The total phenolic contents varied from 24.00 to 59.538 ppm, with the sample of Algafela tea having the greatest amount and the sample of Ahmad tea having the lowest. When compared to black tea samples, green tea samples had the highest total phenolic content and antioxidant capacity.