Abstract
This research focuses on the quantitative determination of rutin, a naturally occurring bioflavonoid, in different varieties of green and black tea. Rutin is widely recognized for its strong antioxidant, anti-inflammatory, and capillary-protective properties, making it an important indicator of the nutritional and functional value of tea. Accurate determination of its concentration is essential for evaluating tea quality, comparing different tea varieties, and assessing their potential health benefits. In this study, representative samples of commercially available green and black teas were selected and subjected to extraction under optimized conditions to maximize the recovery of rutin. The experimental procedure included sample preparation, extraction, purification, and quantitative analysis using a volumetric analytical method. The proposed method is characterized by its simplicity, relatively low cost, and satisfactory accuracy and reproducibility, making it suitable for routine laboratory analysis. Quantitative measurements were performed for each tea sample, and the obtained data were statistically processed to evaluate the reliability of the results. The analysis revealed significant differences in rutin content between green and black tea samples, reflecting the influence of tea processing, particularly the degree of fermentation, on the preservation of flavonoids. Green tea generally exhibited a higher concentration of rutin than black tea, confirming that oxidative processing reduces the content of this biologically active compound. The findings demonstrate that the proposed analytical approach provides an effective means of determining rutin in tea and can be applied in quality control, food chemistry, and nutritional research.