Matcha tea: Analysis of nutritional composition, phenolics and antioxidant activity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63523891" target="_blank" >RIV/70883521:28110/20:63523891 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/20:63523891

Result on the web

<a href="https://link.springer.com/article/10.1007%2Fs11130-019-00777-z" target="_blank" >https://link.springer.com/article/10.1007%2Fs11130-019-00777-z</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11130-019-00777-z" target="_blank" >10.1007/s11130-019-00777-z</a>

Result language

angličtina

Original language name

Matcha tea: Analysis of nutritional composition, phenolics and antioxidant activity

Original language description

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.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Plant Foods for Human Nutrition

ISSN

0921-9668

e-ISSN

—

Volume of the periodical

75

Issue of the periodical within the volume

1

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

6

Pages from-to

48-53

UT code for WoS article

000518788800007

EID of the result in the Scopus database

2-s2.0-85076609802