Spectrophotometric determination of total iron content in black tea

Abstract

The aim of this work was the assessment of total iron (Fe) content in some black tea brands using mineral digestion and spectrophotometric method.  Four samples of black tea from different manufactures in three parallels were prepared by digestion and oxidation with a mixture of sulphuric and nitric acid. The total Fe content in analyzed black tea varies from 21.3mgFe/kg to 37.6mg Fe/kg. The used spectrophotometric method is simple and sensitive method that can be applied for the determination of total Fe content in plant material.