Utilization of Some Plant Based Wastes for a Possible Formulation of Tea Infusion

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