Development of Soluble Hesperidin-containing Fermented Tea Made from Unripe Mandarin Orange Fruits and Third Crop Green Tea Leaves

Abstract

We developed a new fermented tea made from unripe mandarin orange fruits and third crop green tea leaves by using a processing machine for green tea. Kneading of unripe mandarin orange fruits and third crop green tea leaves increased the solubility of hesperidin in water, hot water and ethanol. Under conditions whereby unripe orange fruits and green tea leaves were mixed at the ratio of 1 to 3 and kneaded for 20 min, the elution rate of hesperidin was maximal. This fermented tea included synephrine, narirutin, hesperidin, catechins and black tea polyphenols. The elution rate of hesperidin to water was increased by adding a black tea extract fraction composed primarily of epigallocatechin-gallate and black tea polyphenols. This new fermented tea made from unripe mandarin orange fruits and third crop green tea leaves may serve as a new functional food material because it increases the solubility of hesperidin.