2020Journal articleFree to read
Kim JM, Kang JY, Park SK, Han HJ, Lee KY, Kim AN, Kim JC, Choi SG, Heo HJ
Food science and biotechnology
This study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and green value of matcha, changes in L* and G* values were examined. These values decreased with increasing temperature and time. Total phenolic content and total flavonoid content also decreased with increasing temperature and time. ABTS and DPPH radical scavenging activities decreased with the increase in storage temperature and time. The content of catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate showed a tendency to decrease gradually according to the storage temperature and time. Also, caffeine and rutin content in matcha significantly decreased according to storage temperature and time. This study could be used as basic data to determine optimal storage conditions by measuring physiological changes according to the temperature conditions of matcha.
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Study type
Food science / processing
Making, milling, storing or using matcha in foods.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Kim JM, Kang JY, Park SK, Han HJ, Lee KY, Kim AN, … Heo HJ. (2020). Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis). Food science and biotechnology. https://doi.org/10.1007/s10068-020-00772-0
DOI: 10.1007/s10068-020-00772-0 · PubMed ID: 32802565 · Cited by 39 (OpenAlex)
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