TABLE OF CONTENTS
1. INTRODUCTION
2. PROPERTIES OF TANNIN
3. USES OF TANNIN
4. CHEMISTRY OF TEA
5. TEST FOR PRESENCE OF TANNIN IN TEA
LEAVES
6. TEST FOR TANNIN CONTENT IN TEA LEAVES
7. BIBLIOGRAPHY
TANNIN CONTENT IN TEA LEAVES
INTRODUCTION:
What is Tannin?
Tannins (commonly known as tannic acid or tannoids) are water-
soluble polyphenolic biomolecules that bind to and precipitate proteins and
various other organic compounds including amino acid and alkaloids.
Astringency is caused by tannins, which are naturally occurring in tea,
coffee, red wine, plant galls and some types of fruit and herbs. Black teas
are typically higher in tannins than other tea types and are thus more
astringent.
Tannin has approx. empirical formula C 76H52O46. Tannic acid is a pale-yellow
solid. A solution of tannic acid is obtained from one of these natural sources
by extraction with hot water. The term tannin refers to the use of oak and
other bark in tanning animal hides into leather. By extension, the term
tannin is widely applied to any large polyphenolic compound containing
sufficient hydroxyl group and other suitable groups like carboxylic group to
form strong complexes with various macromolecules.
The tannin compounds are widely distributed in many species of plants,
where they play a role in protection from predation (acting as pesticides) and
might help in regulating plant growth. The physical sensation of astringency
is caused when tannins shrink mucous membranes in the mouth and
throat. The antimicrobial activities of tannins are well documented. The
growth of many fungi, yeasts, bacteria, and viruses was inhibited by
tannins. Tannins have molecular weights up to 20,000 Daltons.
PROPERTIES OF TANNIN
Tannins are freely soluble in water, alcohol, glycerol and acetone
and dilute alkalis.
They yield purple, violet and black precipitate with iron
compounds.
Tannins are non-crystallizable solids.
Pale yellow to light brown-red amorphous substance and their
solution are acid and have an astringent taste.
Tannins are phenol glycosides.
They are isolated from oak bark, sumac, plant galls.
Their solution precipitate heavy metals, alkaloids, glycosides and
protein.
Tannins are considered nutritionally undesirable because they
inhibit digestive enzymes and affect the utilization of vitamins
and minerals.
USES OF TANIN
Dyes
Fibers
Glues
Oils
Waxes
Flavoring agents
Drugs
Perfumes
They are used as antiseptics.
Tanning leather
CHEMISTRY OF TEA
Tea contains lots of different chemicals, but the main ones associated
with the taste, aroma and health effects of tea are polyphenols. Polyphenols
make up approximately 30% of the dry weight of the leaves of the tea plant.
Other chemicals that contribute to the flavour and effects of tea (but to a
lesser degree) include caffeine and amino acids, mainly theanine. The
brownish colour of tea is due to presence of some inorganic ions such as
Mn2+, Fe3+, etc.
The plant produces these chemicals not for our benefit but to help the plant
fight against predators and stress. A freshly plucked tea shoot consist of two
leaves and a bud which contains about 77% water and 23% solid matter.
The taste and flavour of tea is due to tannin and some flavouring agents.
The amount and nature of these substances however, different in different
varieties of tea and that is why their taste and flavour are different.
Half of the solid matters in tea shoot are insoluble in water. It is made up of
crude fibers, cellulose, starches, proteins, etc. The remaining soluble part
includes over 20 amino acids, polyphenolic bodies, 12 sugars and 6 organic
acids.
TEST FOR PRESENCE OF TANNIN IN TEA
LEAVES
1.FERRIC CHLORIDE TEST:
To an extraction of tea from hot water in the test tube, add few drops of
ferric chloride solution. The colour of the extract changes to dark blue
colour indicates the presence of tannin in tea leaves.
2.GELATIN TEST:
To an extraction of tea from hot water in the test tube, add few drops
aqueous solution of gelatin and sodium chloride. A white buff coloured
precipitate indicates the presence of tannin in tea leaves.
3.MATCHSTICK TEST:
A matchstick is dipped in the aqueous extraction of tea dried near burner
and moistened with concentrated hydrochloric acid. On warming the
matchstick near the flame, the matchstick wood turns pink or red indicates
the presence of tannin in tea leaves.
TEST FOR TANNIN CONTENT IN TEA LEAVES
AIM:
To find out the tannin content in tea leaves of various brands
MATERIALS REQUIRED:
6 test tubes, beaker, water bath, test tube stand, glass rod, fractional
weights, chemical balance
PROCEDURE:
1.PRELIMINARY TEST:
The size of tea leaves
2.Select any brand of tea and weight 6g of it.
3.Take 100mL of water in a beaker and add the weighed tea sample to it.
4.Take 6 test tubes and label them A-F and add 10mL of 1M lead acetate
in each test tube. Keep the test tubes in the stand.
5.Heat the contents of the beaker in a water bath.
6.After every 3 minutes pipette out 10mL of the decoction into the test
tubes sequentially from I – IV.
7.Continue this procedure up to 18 minutes duration and do not disturb
the test tubes for 1 to 2 days.
8.Note the level pf precipitate formed in each case. The ppt will be due to
formation of lead tannate.
9.Filter, dry and weigh the precipitate.
10.Repeat the procedure for different brands of tea and compare them.
OBSERVATION:
S.NO NAME OF THE BRAND SIZE OF TEA LEAVES
1. Taj Mahal Moderate
2. Lupchu Big
3. Tata Tea Small
4. Darjeeling Tea Big
5. Pravek Herbal Tea Big
6. Kahwa Big
RESULT:
S.NO BRAND NAME TANNIN CONTENT IN MG
(wt. of lead tannate ppt.
Per 6g of tea)
1. Taj Mahal 200
2. Lupchu 220
3. Tata Tea 130
4. Darjeeling Tea 180
5. Pravek Herbal Tea 120
6. Kahwa 80
PRECAUTIONS:
1.The tea leaves should be weighed accurately.
2.The volume of water should be measured accurately.
3.Do not waste any amount of decoction during transferring process
BIBLIOGRAPHY:
1. https://en.wikipedia.org/wiki/Tannin
2. https://pubmed.ncbi.nlm.nih.gov
3. https://pharmanotes.org/2021/04/tannins.html
4. https://www.thespruceeats.com/definition-of-
astringency
5. Rajalakshmi Karthikeyan; Core Laboratory manual for
chemistry, Class IX; Goyal Brothers Prakashan,
Educational Publishers, New Delhi (2020 edition)
