The Effect of <i>In Vitro</i> Digestion on Matcha Tea <i>(Camellia sinensis)</i> Active Components and Antioxidant Activity

The Effect of <i>In Vitro</i> Digestion on Matcha Tea <i>(Camellia sinensis)</i> Active Components and Antioxidant Activity

This study investigates the effects of <i>in vitro</i> digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2–65.8%. Considering native matcha, the rutin content (303–479 µg/g...

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Bibliographic Details
Main Authors: Tereza Koláčková, Daniela Sumczynski, Antonín Minařík, Erkan Yalçin, Jana Orsavová
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Antioxidants
Subjects:
antioxidant activity
flavonoid
<i>in vitro</i> digestion
matcha tea
xanthine alkaloid
phenolic acid
Online Access:https://www.mdpi.com/2076-3921/11/5/889

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https://www.mdpi.com/2076-3921/11/5/889

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