The effect of tannic acid usage on the formation of cr(vi) in leather

The aim of this study is to prevent or decrease the formation of chromium(VI) in leather by using the antioxidant property of tannic acid (TA). For this purpose, tannic acid was used in pickling stage of leather processing in varied amounts. The leathers processed with and without tannic acid were exposed to natural conditions and UV radiation under different temperatures and time intervals, subsequently, a possible formation and/or change in Cr(VI) content in the leathers was investigated. Additionally, some physical properties of leathers were also tested. The results indicated that the tannic acid usage in pickling stage has positive effects on decreasing Cr(VI) formation in leather.