Jakubczyk Karolina, Kochman Joanna, Kwiatkowska Aleksandra, Kałduńska Justyna, Dec Karolina, Kawczuga Dorota, Janda Katarzyna
Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Institute of Biology, University of Szczecin, 3c Felczaka Street, 71-412 Szczecin, Poland.
Foods. 2020 Apr 12;9(4):483. doi: 10.3390/foods9040483.
Matcha green tea (), 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)/dm 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.
抹茶绿茶原产于日本，通常被认为对健康特别有益。其含有大量的多酚、氨基酸（主要是单宁）和咖啡因，可能会增强这种饮品的抗氧化特性。本研究的目的是测定传统抹茶（第一季和第二季收获）和日常抹茶（第二季和第三季收获）在不同温度下冲泡的茶汤的抗氧化潜力以及具有抗氧化作用的物质——维生素C、包括黄酮类化合物在内的总多酚含量。通过在不同温度（25°C、70°C、80°C和90°C）下，将100毫升蒸馏水一次性倒入1.75克植物材料中来制备茶汤。抹茶的特点是抗氧化物质含量高（黄酮类化合物1968.8毫克/升；多酚1765.1毫克/升；维生素C 44.8毫克/升）以及抗氧化潜力高（41.2% DPPH（10倍稀释）；6129.5微摩尔铁（II）/分米FRAP）。这些化合物的浓度取决于植物材料的收获时间以及用于制备茶汤的水温。对于大多数参数而言，在90°C下用日常抹茶制备的茶汤中观察到最高值。
