Taha Khider Mohamed Bashir2018-01-172018-01-172017-01-16http://hdl.handle.net/123456789/10336مؤتمرAbstract The total polyphenols of black and green tea samples were detected and quantified by developing a thinspectrophotometric method. Commercial tea brands in Khartoum were chosen for the analysis. Extraction conditions with temperatures ranged from 70°C through 100°C for l0 minutes duration before polyphenols were quantified a.nd showedthat the content was highly unstable at higher temperature (l00°C).Extractions at constant temperature (l00°C) for periods of 1, 5, 10 minutes were also investigated showing increase of the total polyphenollevels during the first five minutes followed byslightly decrease.Sudanese HoneyHoney SamplesAntibacterialWorking Paper