Abstract
The main objective of the current study was to investigate the potential of plant based wastes to be used as tea infusions having beneficial health effects. With this purpose, three different formulations of tomato peel, lemon peel, onion peel, tangerine peel, walnut and hazelnut shell, oleaster, olive leaves, cypress cone and hawthorn were developed and these tea blends were evaluated in terms of total phenolics, radical scavenging activity, color and sensory properties. Final beverages contained considerable phenolic contents and showed significant antioxidant activity. The infusion of onion peel, lemon peel, walnut shell and cypress cone blend contained the highest amount of total phenolics (160.2 mg GAE/L). However, tomato peel, hawthorn, olive leaf and cypress cone blend showed good DPPH radical scavenging activity (79.65%) and appreciated with higher scores by sensory analysis.
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