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Tannins occur in many field herbs and legumes, providing an immense variability in structure and molecular weight. This leads to complications when measuring tannin content; comparability of different methods is problematic. The present investigations aimed at characterizing four different tannin extracts: quebracho (Schinopsis lorentzii), mimosa (Acacia mearnsii), tara (Caesalpinia spinosa), and gambier (Uncaria gambir) and impact of storage conditions. Using photometrical methods as well asdoi:10.5073/jabfq.2013.086.021 fatcat:ptkidb73cja4jn7xy77auwv4fi