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Open AccessArticle

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

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
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 483; https://doi.org/10.3390/foods9040483
Received: 20 March 2020 / Revised: 2 April 2020 / Accepted: 8 April 2020 / Published: 12 April 2020
(This article belongs to the Special Issue Antioxidant Natural Products in Foods)
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. View Full-Text
Keywords: Matcha; antioxidant; polyphenols; rutin; vitamin C; green tea Matcha; antioxidant; polyphenols; rutin; vitamin C; green tea
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MDPI and ACS Style

Jakubczyk, K.; Kochman, J.; Kwiatkowska, A.; Kałduńska, J.; Dec, K.; Kawczuga, D.; Janda, K. Antioxidant Properties and Nutritional Composition of Matcha Green Tea. Foods 2020, 9, 483.

AMA Style

Jakubczyk K, Kochman J, Kwiatkowska A, Kałduńska J, Dec K, Kawczuga D, Janda K. Antioxidant Properties and Nutritional Composition of Matcha Green Tea. Foods. 2020; 9(4):483.

Chicago/Turabian Style

Jakubczyk, Karolina; Kochman, Joanna; Kwiatkowska, Aleksandra; Kałduńska, Justyna; Dec, Karolina; Kawczuga, Dorota; Janda, Katarzyna. 2020. "Antioxidant Properties and Nutritional Composition of Matcha Green Tea" Foods 9, no. 4: 483.

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