Antioxidant Properties and Nutritional Composition of Matcha Green Tea

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.

Health Benefits and Chemical Composition of Matcha Green Tea: A Review

“…The authors contrasted the level of rutin found in matcha (1968.8 mg/L) with that in buckwheat (62.30 mg/100 g), the latter being recognised as one of the richest sources of rutin in the human diet, and demonstrated that matcha tea may be a better source of the compound than other foodstuffs. The findings made by Jakubczyk et al [ 36 ] appear to be consistent with the observations of Koláčková et al [ 27 ].…”

“…Rutin, which is a polyphenolic compound, is a potent antioxidant. Its synergistic interaction with ascorbic acid may enhance the protective effects of both substances in the cardiovascular system, strengthening blood vessels [ 36 ]. It also has antidiabetic and anti-inflammatory properties, thus preventing diabetes-related pathologies [ 37 , 38 ].…”

“…According to Jakubczyk et al, [ 36 ] matcha green tea has an exceptionally high rutin content, compared to other teas available in the market. The authors contrasted the level of rutin found in matcha (1968.8 mg/L) with that in buckwheat (62.30 mg/100 g), the latter being recognised as one of the richest sources of rutin in the human diet, and demonstrated that matcha tea may be a better source of the compound than other foodstuffs.…”

“…Jakubczyk et al [ 36 ] demonstrated that infusions of matcha tea contain from 32.12 to 44.8 mg/L of vitamin C, depending on the temperature of water used to prepare the infusion and the type of tea. In the study by Koláčková et al [ 27 ], matcha was found to contain more than double the amount of vitamin C of other green teas.…”

In Vitro Growth- and Encystation-Inhibitory Efficacies of Matcha Green Tea and Epigallocatechin Gallate Against Acanthameoba Castellanii

“…Results of SRB assay recorded from trophozoites treated with a range of concentrations of matcha, and particularly those treated with the highest concentration (100%) had a significantly lower optical density (i.e., reduced growth rate of trophozoites) compared with those that were incubated in PYG medium alone. Previous studies showed that antioxidant capabilities and the content of phenolic compounds of green tea and matcha tea are increased with increasing the water temperature used for the preparation of the infusion/brew, with the highest values achieved at 100 • C [10] and 90 • C [11]. In our study, similar results were obtained by testing the effect of hot and cold brews, suggesting that brewing temperature does not seem to influence the matcha anti-acanthamoebic activity, or that the effector substance(s) in matcha are not affected by heat.…”