This study investigated the effect of fermentation time on tea produced from sweet orange peel powder. Orange peels were processed into powder, with a portion fermented for 1 day and another for 2 days. Teas from fermented and unfermented powders were analyzed for proximate composition, phytochemicals, antioxidant activity (DPPH), sensory, and physicochemical properties. Lipton tea served as the control in sensory evaluation. Fermentation increased ash, fat, crude fiber, and protein, while reducing carbohydrate content. Moisture content increased slightly during fermentation compared with unfermented powder and was lowest in Lipton tea. Although some phytochemicals declined, fermentation increased flavonoid content and improved the tea's antioxidant activity, with DPPH values increasing across samples, though the day 2 sample showed a significant decrease. Fermentation also reduced pH and total soluble solids but increased total titratable acidity. Sensory scores for color, flavor, and mouthfeel improved, while taste and overall acceptability decreased with longer fermentation. Significant differences (p<0.05) were found only in taste and overall acceptability, where unfermented tea was preferred. The study concludes that sweet orange peel is suitable for producing fermented and unfermented teas. Tea fermented for 1 day is recommended for its higher phytochemical content and antioxidant activity, as a short fermentation period appears most suitable for balancing nutritional quality, bioactive compounds, and sensory appeal.
| Published in | Journal of Food and Nutrition Sciences (Volume 13, Issue 6) |
| DOI | 10.11648/j.jfns.20251306.17 |
| Page(s) | 379-388 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2025. Published by Science Publishing Group |
Sweet Orange Peel, Fermentation, Tea Powder, Phytochemical, Antioxidant Activity, DPPH Radical Scavenging
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APA Style
Buraimoh, J. O., Orieruo, U. A., Buraimoh, S. O. (2025). Effect of Fermentation Time on the Quality of Tea Samples Produced from Sweet Orange Peel Powder. Journal of Food and Nutrition Sciences, 13(6), 379-388. https://doi.org/10.11648/j.jfns.20251306.17
ACS Style
Buraimoh, J. O.; Orieruo, U. A.; Buraimoh, S. O. Effect of Fermentation Time on the Quality of Tea Samples Produced from Sweet Orange Peel Powder. J. Food Nutr. Sci. 2025, 13(6), 379-388. doi: 10.11648/j.jfns.20251306.17
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Download@article{10.11648/j.jfns.20251306.17,
author = {Joseph Omokodion Buraimoh and Ufuoma Akpezi Orieruo and Samuel Osaretin Buraimoh},
title = {Effect of Fermentation Time on the Quality of Tea Samples Produced from Sweet Orange Peel Powder},
journal = {Journal of Food and Nutrition Sciences},
volume = {13},
number = {6},
pages = {379-388},
doi = {10.11648/j.jfns.20251306.17},
url = {https://doi.org/10.11648/j.jfns.20251306.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251306.17},
abstract = {This study investigated the effect of fermentation time on tea produced from sweet orange peel powder. Orange peels were processed into powder, with a portion fermented for 1 day and another for 2 days. Teas from fermented and unfermented powders were analyzed for proximate composition, phytochemicals, antioxidant activity (DPPH), sensory, and physicochemical properties. Lipton tea served as the control in sensory evaluation. Fermentation increased ash, fat, crude fiber, and protein, while reducing carbohydrate content. Moisture content increased slightly during fermentation compared with unfermented powder and was lowest in Lipton tea. Although some phytochemicals declined, fermentation increased flavonoid content and improved the tea's antioxidant activity, with DPPH values increasing across samples, though the day 2 sample showed a significant decrease. Fermentation also reduced pH and total soluble solids but increased total titratable acidity. Sensory scores for color, flavor, and mouthfeel improved, while taste and overall acceptability decreased with longer fermentation. Significant differences (p<0.05) were found only in taste and overall acceptability, where unfermented tea was preferred. The study concludes that sweet orange peel is suitable for producing fermented and unfermented teas. Tea fermented for 1 day is recommended for its higher phytochemical content and antioxidant activity, as a short fermentation period appears most suitable for balancing nutritional quality, bioactive compounds, and sensory appeal.},
year = {2025}
}
TY - JOUR T1 - Effect of Fermentation Time on the Quality of Tea Samples Produced from Sweet Orange Peel Powder AU - Joseph Omokodion Buraimoh AU - Ufuoma Akpezi Orieruo AU - Samuel Osaretin Buraimoh Y1 - 2025/12/30 PY - 2025 N1 - https://doi.org/10.11648/j.jfns.20251306.17 DO - 10.11648/j.jfns.20251306.17 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 379 EP - 388 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20251306.17 AB - This study investigated the effect of fermentation time on tea produced from sweet orange peel powder. Orange peels were processed into powder, with a portion fermented for 1 day and another for 2 days. Teas from fermented and unfermented powders were analyzed for proximate composition, phytochemicals, antioxidant activity (DPPH), sensory, and physicochemical properties. Lipton tea served as the control in sensory evaluation. Fermentation increased ash, fat, crude fiber, and protein, while reducing carbohydrate content. Moisture content increased slightly during fermentation compared with unfermented powder and was lowest in Lipton tea. Although some phytochemicals declined, fermentation increased flavonoid content and improved the tea's antioxidant activity, with DPPH values increasing across samples, though the day 2 sample showed a significant decrease. Fermentation also reduced pH and total soluble solids but increased total titratable acidity. Sensory scores for color, flavor, and mouthfeel improved, while taste and overall acceptability decreased with longer fermentation. Significant differences (p<0.05) were found only in taste and overall acceptability, where unfermented tea was preferred. The study concludes that sweet orange peel is suitable for producing fermented and unfermented teas. Tea fermented for 1 day is recommended for its higher phytochemical content and antioxidant activity, as a short fermentation period appears most suitable for balancing nutritional quality, bioactive compounds, and sensory appeal. VL - 13 IS - 6 ER -
Department of Biological Sciences, Benson Idahosa University, Benin City, Nigeria
Department of Biological Sciences, Benson Idahosa University, Benin City, Nigeria
Department of Food Science, University of British Columbia, Vancouver, Canada
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