2020Journal articleFree to read
Maria Sielicka, Eylul Isik, Julia Szulc
Bulgarian Portal for Open Science
Tea infusion, as a valuable source of bioactive compounds, substantially contributes to daily polyphenols intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an infusion but also as an additive to food products. This paper compares the antioxidant activity of matcha, green leaf and white leaf tea and assesses the effect of water temperature on extraction of phenolic compounds. Moreover, based on the results, the contribution to daily polyphenol intake of infusions was calculated. The samples were brewed with water at 60°C, 75°C and 90°C. The temperature of water significantly (p < 0.0001) impacted the properties of infusions. Regardless the brewing conditions, matcha infusions were found to contain significantly higher total phenolic content and exhibited stronger ferric reducing antioxidant power compared to green and white leaf tea infusions. Our experiment showed that 172 to 196 ml of matcha infusion depending on the water temperature can provide a sufficient amount of polyphenols to fulfill daily polyphenol intake from tea for the typical Polish consumer, which suggests that matcha is a suitable ingredient in a healthy diet.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Observational (human)
Surveys, cohorts and consumer studies, with no intervention.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Maria Sielicka, Eylul Isik, Julia Szulc. (2020). Comparison of phenolic content and antioxidant activity of matcha, green leaf and white leaf tea infusions. Bulgarian Portal for Open Science.
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×