Tannin content of tea and coffee

  title={Tannin content of tea and coffee},
  author={Heikki Savolainen},
  journal={Journal of Applied Toxicology},
  • H. Savolainen
  • Published 1 June 1992
  • Chemistry, Medicine
  • Journal of Applied Toxicology
The tannin content of over‐the‐counter Indian tea, of green coffee beans and of the roasted coffee beans prepared from the same green beans was determined with a radial diffusion ‐ protein precipitation technique and with a spectrophotometric method. The green beans contained 6.6 ± 0.6 mg g−1 weight tannic acid equivalents as found by protein precipitation (n = 5, ± SD) or 6.8 ± 2.3 mg g−1 by spectrophotometry. The same figures for roasted beans were 18 ± 1.7 and 17 ± 2.7 mg g−1, respectively… 
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