EFFECT OF LEMON (CITRUS LIMON L.) PEEL EXTRACT ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF TEA WINE

Abstract

A study was conducted on the effect of different amounts of lemon (Citrus limon L.) peel extract on green and black tea wines, which is relevant for assessing the effect of natural plant-based additives on fermented beverages, increasing the amount of biologically active compounds and antioxidant properties, and promoting sustainable use of raw materials in production. Tea wine was produced by fermentation using green tea "Green Snail" (Bi Luo Chun) and black tea "Golden Snail" (Jin Luo) as the main raw materials. Lemon peel extract was added at different concentrations to assess its effect on the composition of bioactive compounds in the beverage. During the study, the total content of phenolic compounds and flavonoids was determined by spectrophotometric method, and antioxidant activity was assessed by DPPH free radical scavenging method. The results showed that black tea wine samples to which lemon peel extract was added, especially 50 ml, had increased phenolic compounds content (79.7 mg 100 g¹ SM), flavonoid content (27.93 mg 100g¹ SM) and antioxidant activity compared to the control. Meanwhile, in green tea wine samples, phenolic compounds content and antioxidant activity slightly decreased after the addition of lemon peel extract, although flavonoid content slightly increased. The black tea wine sample with 50 ml of lemon peel extract was significantly different from the other samples. The results indicate that lemon peel extract can increase the content of biologically active compounds and antioxidant activity in fermented beverages, but the effect depends on the type of tea: the effect is positive in black tea wines and slightly negative in green tea wines.