The effect of in vitro digestion on matcha tea (camellia sinensis) active components and antioxidant activity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28150%2F22%3A63553739" target="_blank" >RIV/70883521:28150/22:63553739 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/22:63553739

Result on the web

<a href="https://www.mdpi.com/2076-3921/11/5/889" target="_blank" >https://www.mdpi.com/2076-3921/11/5/889</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/antiox11050889" target="_blank" >10.3390/antiox11050889</a>

Result language

angličtina

Original language name

The effect of in vitro digestion on matcha tea (camellia sinensis) active components and antioxidant activity

Original language description

This study investigates the effects of in vitro digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2-65.8%. Considering native matcha, the rutin content (303-479 mu g/g) reached higher values than catechin (10.2-23.1 mu g/g). Chlorogenic acid (2090-2460 mu g/g) was determined as predominant. Rutin, quercetin, ferulic, ellagic, and caffeic acid were the least-released phenolics, and their remaining residues reached 76-84%. Protocatechuic, hydroxybenzoic acid, epigallocatechin, and epigallocatechin-3-gallate were the best-released phenolics, with the remaining residues under 1%. Caffeine, L-theanine, and theobromine contents in native matcha reached 16.1, 9.85, and 0.27 mg/g, respectively. Only caffeine (3.66-5.26 mg/g) and L-theanine (0.09-0.15 mg/g) were monitored in the undigested residue, representing 13 and 0.1% of the remaining part, respectively. A chemiluminescence assay showed that water-soluble antioxidants showed significant antioxidant activity in native matcha, while lipid-soluble compounds showed higher antioxidant activity in the undigested samples. Cinnamic and neochlorogenic acids were determined as the main contributors to the ACW values in the undigested matcha, epicatechin, and quercetin in the ACL fraction. The application of the digestion process reduced the antioxidant activity by more than 94%. SEM has proved specific digestion patterns of in vitro digestibility of matcha.

Czech name

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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

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

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

Name of the periodical

Antioxidants

ISSN

2076-3921

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

5

Country of publishing house

CH - SWITZERLAND

Number of pages

18

Pages from-to

nestrankovano

UT code for WoS article

000801408100001

EID of the result in the Scopus database

2-s2.0-85129156904