FACTORS INFLUENCING THE QUALITY OF ORANGE PEEL TEA
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Published:
Jun 29, 2023
Keywords:
Antioxidant activity, herbal tea, orange peels, total polyphenol content
Main Article Content
Abstract
The aim of this study was to develop the technological process of making herbal tea bags from orange peels. In order to achieve this purpose, the effects of blanching, drying conditions, and mixing ratio of orange peels,
green tea, and stevia were examined. The results showed that orange peel blanched in hot water at 80oC for 6 minutes helps to retain the green color and has high sensory value. Upon being dried at 70oC for 210 minutes, the total polyphenol content is 420.69 mg GAE/g dry weight with a final moisture content of 9%. With the mixing ratio of 70% orange peel, 25% green tea, and 5% stevia, the product has the highest sensory value-specifically color (3.84), flavors (4.07), tastes (3.61), and sweetness (3.92) -and with total polyphenols of 516.51 mgGAE/g dry matter and antioxidant activity of 119.18%.
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1.
Nguyen P, Nguyen H. FACTORS INFLUENCING THE QUALITY OF ORANGE PEEL TEA. journal [Internet]. 29Jun.2023 [cited 25Sep.2023];13(2):46-2. Available from: https://journal.tvu.edu.vn/index.php/journal/article/view/1935
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References
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[14] Abhay S. M, Hii C. L, Law C. L, Suzannah S,
Djaeni M. Effect of hot-air drying temperature on the
polyphenol content and the sensory properties of cocoa beans. International Food Research. 2016;23(4):
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[15] Trinh Thanh Tam, Nguyen Quoc Cuong, Tu Phan
Nam Phuong, Dong Thi Anh Dao. The effects of
drying conditions on the nutritional compositions
of black fungus Auricula-judae powder. Journal of
Science and Technology. 2011;6(A): 176–182.
extracted from orange peel and green tea leaves. Journal of Science Food Agricuture. 2013;93(6): 1420–
1426.
[2] Nazir A., Itrat N., Shahid A., Mushtaq Z., Abdulrahman S. A., Egbuna et al. Orange Peel as Source of
Nutraceuticals. In: Egbuna, C., Sawicka, B., Khan, J.
(eds). Food and Agricultural Byproducts as Important
Source of Valuable Nutraceuticals. Cham: Springer
International Publishing. 2022; 97–106.
[3] Truc T.T., Thai M. T., Trinh M. D., Tuan N.T.
Research on herbal tea bags processing technology
for pomelo peel of Nam Roi cultivar (Citrus grandis
(L.) Osbeck). Can Tho University Journal of Science.
2021;57: 10–20.
[4] Trang N. T. M., Boi V. N., Cuong D. X.. Effect of
processing factors on the quality of asparagus (Asparagus officinalis L.) tea bag. Journal of Fisheries
Science and Technology. 2015;2: 66–71.
[5] Hien N.T., Phung N.K., Thao N.T.H., Phuc N.H.
The production process of mangrove tea. Journal of
Chemistry. 2020;58(6E12): 120–125.
[6] Nguyen Kim Phung, Nguyen Thi Hien, Pham Bao
Nguyen. The production process of wood-apple tea.
Journal of Analytical Sciences. 2019;24: 178–182.
[7] Pham Van So, Bui Thi Nhu Thuan. Food testing.
Hanoi University Of Science And Technology. 1991;
p.179–190.
[8] Kemp S.E., Hollowood T., Hort, J. Sensory Evaluation: A practical handbook. UK: John Wiley & Sons.
2009; 47–139.
[9] Folin O., Ciocalteu V. On tyrosine and tryptophane
determination in proteins. The Journal of Biological
Chemistry. 1927;27: 627–650.
[10] Brand-Williams W., Cuvelier M.E., Berset C. Use of
a free radical method to evaluate antio-xidant activity.
Food Science and technology. 1995;28(1): 25–30.
[11] Lin Y. S., Tsai Y. J., Tsay J. S., Lin J. K. Factors
Affecting the Levels of Tea Polyphenols and Caffeine
in Tea Leaves. Journal of Agricultural and Food
Chemistry. 2003;51(7): 1864–1873.
[12] Ramesh K, Singh V, Megeji NW. Cultivation of stevia
[Stevia rebaudiana (Bert.) Bertoni]: A comprehensive review. Advances in Agronomy. Academic Press.
2006;89: 137–177
[13] Deng L. Z., Mujumdar A. S., Zhang Q., Yang X. H.,
Wang J., Zheng Z. A., et al. Chemical and physical
pretreatments of fruits and vegetables: Effects on
drying characteristics and quality attributes–a comprehensive review. Critical reviews in food science
and nutrition. 2019;59(9): 1408–1432.
[14] Abhay S. M, Hii C. L, Law C. L, Suzannah S,
Djaeni M. Effect of hot-air drying temperature on the
polyphenol content and the sensory properties of cocoa beans. International Food Research. 2016;23(4):
1479–1484.
[15] Trinh Thanh Tam, Nguyen Quoc Cuong, Tu Phan
Nam Phuong, Dong Thi Anh Dao. The effects of
drying conditions on the nutritional compositions
of black fungus Auricula-judae powder. Journal of
Science and Technology. 2011;6(A): 176–182.