Antioxidant Properties and Nutritional Composition of Matcha Green Tea

doi:10.3390/foods9040483

. 2020 Apr 12;9(4):483.

doi: 10.3390/foods9040483.

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Karolina Jakubczyk¹, Joanna Kochman¹, Aleksandra Kwiatkowska¹, Justyna Kałduńska¹, Karolina Dec¹, Dorota Kawczuga², Katarzyna Janda¹

Affiliations

¹ Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
² Institute of Biology, University of Szczecin, 3c Felczaka Street, 71-412 Szczecin, Poland.

PMID: 32290537
PMCID: PMC7231151
DOI: 10.3390/foods9040483

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Karolina Jakubczyk et al. Foods. 2020.

. 2020 Apr 12;9(4):483.

doi: 10.3390/foods9040483.

Authors

Karolina Jakubczyk¹, Joanna Kochman¹, Aleksandra Kwiatkowska¹, Justyna Kałduńska¹, Karolina Dec¹, Dorota Kawczuga², Katarzyna Janda¹

Affiliations

¹ Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
² Institute of Biology, University of Szczecin, 3c Felczaka Street, 71-412 Szczecin, Poland.

PMID: 32290537
PMCID: PMC7231151
DOI: 10.3390/foods9040483

Abstract

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 properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant effect-vitamin C, total polyphenol content including flavonoids-in infusions made from Traditional Matcha (from the first and second harvests) and Daily Matcha (from the second and third harvests) at different temperatures. The infusions were made by pouring 100 mL of distilled water once at various temperatures (25 °C, 70 °C, 80 °C and 90 °C) over 1.75 g of the plant material. Matcha tea is characterized by a high level of antioxidant substances (flavonoids 1968.8 mg/L; polyphenols 1765.1 mg/L; vitamin C 44.8 mg/L) as well as antioxidant potential (41.2% DPPH (10× dilution); 6129.5 µM Fe(II)/dm³ FRAP). The concentration of these compounds depends on the time at which the plant material was harvested as well as on the temperature of water used to prepare the infusions. For most parameters, the highest values were observed in infusions prepared at 90 °C and from the daily Matcha.

Keywords: Matcha; antioxidant; green tea; polyphenols; rutin; vitamin C.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

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[1] Atawodi S.E. Antioxidant potential of African medicinal plants. Afr. J. Biotechnol. 2005;4:128–133.

[2] Atawodi S.E. Antioxidant potential of African medicinal plants. Afr. J. Biotechnol. 2005;4:128–133.

[3] Stefaniak A., Sytykiewicz H., Czerniewicz P., Chrzanowski G., Leszczynski B. Catechin-like antioxidative potential of selected tea products. Herba Pol. 2012;58:17–25.

[4] Stefaniak A., Sytykiewicz H., Czerniewicz P., Chrzanowski G., Leszczynski B. Catechin-like antioxidative potential of selected tea products. Herba Pol. 2012;58:17–25.

[5] Ojo O.O., Kabutu F.R., Bello M., Babayo U. Inhibition of paracetamol-induced oxidative stress in rats by extracts of lemongrass (Cymbropogon citratus) and green tea (Camellia sinensis) in rats. Afr. J. Biotechnol. 2006;5:1227–1232.

[6] Ojo O.O., Kabutu F.R., Bello M., Babayo U. Inhibition of paracetamol-induced oxidative stress in rats by extracts of lemongrass (Cymbropogon citratus) and green tea (Camellia sinensis) in rats. Afr. J. Biotechnol. 2006;5:1227–1232.

[7] Maxwell S.R. Coronary artery disease--free radical damage, antioxidant protection and the role of homocysteine. Basic Res. Cardiol. 2000;95:I65–I71. doi: 10.1007/s003950070012. - DOI - PubMed

[8] Maxwell S.R. Coronary artery disease--free radical damage, antioxidant protection and the role of homocysteine. Basic Res. Cardiol. 2000;95:I65–I71. doi: 10.1007/s003950070012. - DOI - PubMed

[9] Melo A., Monteiro L., Lima R.M.F., de Oliveira D.M., de Cerqueira M.D., El-Bachá R.S. Oxidative Stress in Neurodegenerative Diseases: Mechanisms and Therapeutic Perspectives. Oxid. Med. Cell. Longev. 2011;2011:467180. doi: 10.1155/2011/467180. - DOI - PMC - PubMed

[10] Melo A., Monteiro L., Lima R.M.F., de Oliveira D.M., de Cerqueira M.D., El-Bachá R.S. Oxidative Stress in Neurodegenerative Diseases: Mechanisms and Therapeutic Perspectives. Oxid. Med. Cell. Longev. 2011;2011:467180. doi: 10.1155/2011/467180. - DOI - PMC - PubMed

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Antioxidant Properties and Nutritional Composition of Matcha Green Tea

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Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Authors

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Conflict of interest statement

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