Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity

Jazyk angličtina Země Nizozemsko Médium print

Typ dokumentu časopisecké články

Perzistentní odkaz   https://www.medvik.cz/link/pmid31832980

Grantová podpora
No. IGA/FT/2019/004 Univerzita Tomáše Bati ve Zlíně

Odkazy

PubMed 31832980
DOI 10.1007/s11130-019-00777-z
PII: 10.1007/s11130-019-00777-z
Knihovny.cz E-zdroje

Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro digestibility was established. To understand the contribution of individual substances to antioxidant activity or digestibility their mutual correlations were evaluated. Crude fibre (10.7-17.5%), neutral-detergent fibre (30.7-42.8%) and organic matter digestibility values (59.4-69.7%) showed positive correlations, in contrast to protein contents (20.3-35.0%). It seems that chlorophyll b was a stronger contributor to antioxidant activity than chlorophyll a. The highest contents of flavonoids (99-139 mg RE/g) and phenolics (169-273 mg GAE/g) were determined in methanol fractions. High concentrations of chlorogenic (up to 4800 μg/g), sinapic (up to 1400 μg/g) and gallic acids (up to 423 μg/g) were recorded. Kaempferol and rutin were not proved as significant contributors to antioxidant activity.

Zobrazit více v PubMed

J Chromatogr A. 2003 Sep 5;1011(1-2):173-80 PubMed

Biosci Biotechnol Biochem. 1998;62(9):1660-3 PubMed

Biopolymers. 1997;43(2):129-34 PubMed

J Agric Food Chem. 2003 Jul 16;51(15):4427-35 PubMed

J Med Food. 2009 Aug;12(4):714-21 PubMed

Food Chem. 2018 Mar 15;243:345-350 PubMed

Food Res Int. 2017 Sep;99(Pt 1):72-83 PubMed

Plant Foods Hum Nutr. 2007 Dec;62(4):139-44 PubMed

Food Funct. 2016 Jan;7(1):294-300 PubMed

Najít záznam

Citační ukazatele

Nahrávání dat ...

Možnosti archivace

Nahrávání dat ...