A Study on the Quality Characteristics of Korean Lemon Peel Tea

This study aimed to enhance the utilization of domestically produced lemons and explore the potential of using lemon peels, a byproduct of lemon processing, for the development of lemon peel tea while evaluating its antioxidant properties, quality characteristics and sensory characteristics. Moisture and ash contents were higher in the peel+flesh lemons. The pH value was higher in lemon peel tea, and the acidity and soluble solid content were higher lemon peel+flesh tea. In terms of color, the peel teas had higher brightness, lower redness, and higher yellowness. Vitamin C, total phenol compounds, and DPPH free radical scavenging activity were higher in the peel tea lemons. Sensory evaluation results indicated that domestic peel+flesh tea received the highest preference, whereas peel tea demonstrated superior functional properties. Notably, infusion tea made from domestic lemons showed higher vitamin C content, DPPH radical scavenging activity, and better sensory quality than that made from imported lemons. However, as peel tea had a lower sensory preference than peel+flesh tea, further studies and improvement and research of the re-processing is necessary to enhance the sensory preference of lemon peel tea.