2022Journal article
Rezaeian FM, Zimmermann BF
Food chemistry
Matcha tea contains only the softer parts of the tea leaves and is finely ground. Therefore, extraction of the flavanols for analysis by HPLC is possible by a simpler protocol compared to the ISO 14502-2 method. 21 different simplified extraction methods were screened and five of them gave equal results as the ISO 14502-2 method. The simplest and fastest method consists of extraction by ethanol + water (7 + 3, v + v) at room temperature with ultrasonication. This method was validated by determining accuracy, intraday and interday repeatability. The simplified method was successfully applied to four traditional matcha teas and two powdered green teas from Japan. This method paves the way for time-saving, energy-saving and accurate analyses of flavanols in matcha tea.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Chemical / analytical
Measuring what is in matcha, or how to detect it.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Rezaeian FM, Zimmermann BF. (2022). Simplified analysis of flavanols in matcha tea. Food chemistry. https://doi.org/10.1016/j.foodchem.2021.131628
DOI: 10.1016/j.foodchem.2021.131628 · PubMed ID: 34863606 · Cited by 18 (OpenAlex)
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