2009Journal article
Ana Belščak, Dunja Horžić, Draženka Komes, Karin Kovačević Ganić
Unfermented types of true tea (Camellia Sinensis) present a very popular beverage with potential health benefits. In this study, three types of unfermented tea were investigated – Pai mu tan superior (white tea) ; Jin zhen (yellow tea) and Matcha (green tea). The objective was to determine the effects of temperature and duration on the content of extracted phenolic compounds and methylxanthines, as well as the antioxidant capacity of obtained extracts. Individual polyphenols and methylxanthines were determined by means of high performance liquid chromatography (HPLC). Dominant group of polyphenols in all investigated teas were flavan-3-ols, with epigallocatechin gallate being the most abundant, ranging from 68.29 to 345.55 mg/L. The most abundant methylxanthine was caffeine (81.60-368.41 mg/L). Content of these compounds increased with increased temperature and time of extraction. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2’ -azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays were used to assess the antioxidant capacity of tea extracts. Both methods revealed high antioxidant capacity of obtained tea extracts, which ranged from 2.56 to 12.54 mmol/L Trolox (DPPH method), and 0.49 to 19.60 mmol/L Trolox (ABTS method). Presented results reveal high nutritional value of unfermented tea types, and their substantial contribution to the modern diet. Of all investigated teas, Matcha (green tea) was the richest source of polyphenols and Jin zhen (yellow tea) had the highest content of methylxanthines. Pai mu tan superior (white tea) and Jin zhen (yellow tea) exhibited similar antioxidant capacity which was considerably lower than that of green tea.
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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).
Ana Belščak, Dunja Horžić, Draženka Komes, Karin Kovačević Ganić. (2009). HPLC Analysis of Bioactive Compounds in Unfermented Products of Camellia Sinensis.
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,…
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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×