Effect of storage temperature on the antioxidant activity and catechins stability of Matcha ().

This study was conducted to evaluate the storage conditions of matcha () according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and green value of matcha, changes in * and G* values were examined. These values decreased with increasing temperature and time. Total phenolic content and total flavonoid content also decreased with increasing temperature and time. ABTS and DPPH radical scavenging activities decreased with the increase in storage temperature and time. The content of catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate showed a tendency to decrease gradually according to the storage temperature and time. Also, caffeine and rutin content in matcha significantly decreased according to storage temperature and time. This study could be used as basic data to determine optimal storage conditions by measuring physiological changes according to the temperature conditions of matcha.