Effect of Fermentation Time on the Quality of Tea Samples Produced from Sweet Orange Peel Powder

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.