Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63527878" target="_blank" >RIV/70883521:28110/21:63527878 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28150/21:63527878

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0889157520314976" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157520314976</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2020.103792" target="_blank" >10.1016/j.jfca.2020.103792</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

Popis výsledku v původním jazyce

Since matcha includes all leaf parts seems desirable to measure contents of elements before and after digestibility. This paper examines in vitro digestibility, mineral and trace element contents after digestion and their leaching ability during matcha ice tea processing. Digestibility values of matcha measured enzymatically reached 71.3 %. High contents of K, Mg, Mn, Ca, Fe and Zn were recorded by FAAS/ETAAS. Interestingly, element concentrations in non-digestible parts of matcha decreased in the following order: K &gt; Mg &gt; Mn &gt; Fe ≥ Ca &gt; Zn &gt; Na &gt; Se &gt; Hg. Matcha ice teas were prepared using three different methods. Significant differences were found not only between the ice tea preparation methods, but also between the tea samples. Low values of leaching factors for Na, Fe and Se were identified (18, 21 and 37 %, respectively).

Název v anglickém jazyce

Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

Popis výsledku anglicky

Since matcha includes all leaf parts seems desirable to measure contents of elements before and after digestibility. This paper examines in vitro digestibility, mineral and trace element contents after digestion and their leaching ability during matcha ice tea processing. Digestibility values of matcha measured enzymatically reached 71.3 %. High contents of K, Mg, Mn, Ca, Fe and Zn were recorded by FAAS/ETAAS. Interestingly, element concentrations in non-digestible parts of matcha decreased in the following order: K &gt; Mg &gt; Mn &gt; Fe ≥ Ca &gt; Zn &gt; Na &gt; Se &gt; Hg. Matcha ice teas were prepared using three different methods. Significant differences were found not only between the ice tea preparation methods, but also between the tea samples. Low values of leaching factors for Na, Fe and Se were identified (18, 21 and 37 %, respectively).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

—

Svazek periodika

97

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

—

Kód UT WoS článku

000618303200007

EID výsledku v databázi Scopus

2-s2.0-85099194596