EVALUATION OF INDIAN KANGRA GREEN TEA (CAMELLIA SINENSIS (L) O KUNTZE) INFUSED WITH PEELS OF LOCAL FRUITS (POMEGRANATE, LEMON, MOSAMBI, ORANGE AND BANANA) AS A NATURAL SOURCE OF ANTIOXIDANTS

Abstract

In India, with the pace of economic growth, consumption of fruits in various forms has increased many folds. However, the optimum use of fruit waste, especially fruit peels which are a rich source of bioactive compounds, is still not fully explored. Fruit peels contains high amount of phenolics and flavonoids and strong natural antioxidant compounds required for the prevention of various lifestyle disorders e.g., diabetes, cardiovascular disease, etc. The Kangra green tea available in North India, has high antioxidant levels. The present study was conducted with an aim to estimate the levels of protein, tannins, phenolics and flavonoids content and antioxidant levels of Kangra green tea infused with peels of locally available fruits (pomegranate, lemon, mosambi, orange and banana). The highest protein levels were found in pomegranate peels infused green tea (78.35±3.16 mg/ml) followed by citrus peels infused green tea (47.50±0.360 mg/ml to 52.39±0.21 mg/ml) and least in banana infused green tea (46.25±2.10 mg/ml). The total phenolic content (TPC) of green tea infusion with fruit peels is pomegranate (51.33 mg TAE/g)> lemon (33.73 mg TAE/g)> mosambi (31.38 mg TAE/g)> orange (8.93 mg TAE/g)> banana (6.13 mg TAE/g). Test for antioxidant level revealed that Kangra green tea infused with pomegranate peels (15.53 mg AAE/g) (p≤0.05) has significantly higher amount of antioxidant levels as compared to other fruit peels infused green tea (orange, lemon, mosambi and banana). The present study concluded that the peels of locally available fruits can be used to enhance the antioxidant properties, nutrition and taste of green tea in a cost-effective manner so as to lower the risk of various lifestyle diseases such as diabetes, obesity and cardiovascular diseases, etc.