Spectrophotometric determination of total iron content in black tea

Abstract

This work assessed total iron content in black tea brands using mineral digestion and spectrophotometric methodology. Four black tea samples from different manufacturers underwent digestion and oxidation using sulfuric and nitric acid mixture. The total Fe content in analyzed black tea varies from 21.3 mgFe/kg to 37.6 mg Fe/kg. The spectrophotometric method proved simple and sensitive for determining total iron in plant material.