2020Thesis or dissertation
Kateřina Kolofiková
The thesis is focused on the preparation of ice teas, especially on their nutritional parameters within the various procedures of their preparation. The theoretical part summarizes the cultivation of tea trees and the production of matcha tea. Furthermore, it deals with the nutritional composition of tea leaves or teas. Regarding experimental part, ice matcha teas were made by three different technological procedures. Digestibility, mineral content, determination of polyphenols, polyphenol profile, caffeine, theobromine, theophylline, theanine and antioxidant activity were measured. The aim of this work was to find out which method of preparation of ice matcha tea will be the most suitable for its preparation in terms of the content of biologically active substances. From the results, it was found that method 3 would be the best for the preparation of ice matcha teas.
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 keywords).
Kateřina Kolofiková. (2020). Příprava ledových čajů a stanovení jejich nutričních znaků.
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×