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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28150/20:63523891

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Plant Foods for Human Nutrition

ISSN

0921-9668

e-ISSN

—

Svazek periodika

75

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

48-53

Kód UT WoS článku

000518788800007

EID výsledku v databázi Scopus

2-s2.0-85076609802