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

Kim, Jong Min; Kang, Jin Yong; Park, Seon Kyeong; Han, Hye Ju; Lee, Kyo-Yeon; Kim, Ah-Na; Kim, Jong Cheol; Choi, Sung‐Gil; Heo, Ho Jin

doi:10.1007/s10068-020-00772-0

Cited by 19 publications

(14 citation statements)

References 41 publications

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“…In the case of the kiwifruit juice samples fortified with the SLLs, the unpasteurised sample showed significantly ( p < 0.05) greater DPPH values than the pasteurised sample until Day 14, while the DPPH results of both samples on Day 28 were not significantly ( p > 0.05) different. These results are consistent with those reported by Kim et al [ 33 ], who investigated the influence of storage temperature on the antioxidant activity of green tea catechins using the DPPH assay. In their study [ 33 ], the DPPH radical scavenging activity (%) of green tea powder kept at 4 °C was not found to be significantly ( p > 0.05) different than the green tea powder stored at 25 and 35 °C until Day 14 (>80% and 75.42% on Days 0 and 14, respectively), but a significant decrease was observed in those samples after Day 21.…”

Section: Resultssupporting

confidence: 93%

“…These results are consistent with those reported by Kim et al [ 33 ], who investigated the influence of storage temperature on the antioxidant activity of green tea catechins using the DPPH assay. In their study [ 33 ], the DPPH radical scavenging activity (%) of green tea powder kept at 4 °C was not found to be significantly ( p > 0.05) different than the green tea powder stored at 25 and 35 °C until Day 14 (>80% and 75.42% on Days 0 and 14, respectively), but a significant decrease was observed in those samples after Day 21.…”

Section: Resultssupporting

confidence: 93%

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Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice

Athirojthanakij

Rashidinejad

2023

Molecules

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Globally, about one million tonnes of tea products, which contain high concentrations of catechins and their derivatives, are wasted annually. Therefore, green tea waste catechins (GTWCs) are worth extracting, processing, protection, and delivery to the human body. In this study, GTWCs were extracted using a green method and then encapsulated in both single- (SLLs) and double-layer liposomes (DLLs). The encapsulated extracts were subsequently incorporated into a fresh green kiwifruit juice. SLLs and DLLs containing GTWCs had a size of about 180 and 430 nm with a zeta potential of −35 and +25 mV, respectively. Electron microscopy illustrated the separation of the SLLs and fibre in kiwifruit juice and attraction of the DLLs to this fibre. Liposomal GTWCs were effectively maintained in the kiwifruit juice during the 28 days of storage (4 °C), demonstrating the effectiveness of this delivery system for high-value bioactives (i.e., catechins) from such a by-product (i.e., green tea waste).

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice

Athirojthanakij

Rashidinejad

2023

Molecules

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“…Therefore, consumption of matcha in the form of matcha tea (green tea) could results increased antioxidant efficacy. Another study also confirms the antioxidant potential of matcha employing DPPH and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging assays (Kim et al, 2020). This study also reports that storing matcha in higher temperature for long period leads to the reduced free radical scavenging activity.…”

Section: Antioxidant Activitiessupporting

confidence: 66%

The science of matcha: Bioactive compounds, analytical techniques and biological properties

Devkota

Gaire

Hori

et al. 2021

Trends in Food Science & Technology

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“…This is because the lower the a* value indicates that the color of the matcha sample has a higher greenish color. The difference in green color is associated with differences in the amount of chlorophyll in tea leaves [7]. The results of the a* value color test on PT Pagilaran Samigaluh matcha can be seen in Table 2.…”

Section: A* Valuementioning

confidence: 99%

Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality

Rias Putri,

Cahyo Sukartiko,

Wagiman

et al. 2023

BIO Web Conf.

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In a cryo-grinding system, a conveyor is one of the important components. On the conveyor, the time of stay of raw materials can be varied, allowing for differences in product quality resulting from different cryo-grinding conveyor speeds. The purpose of this study is to determine the best level of conveyor speed treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 rpm. The matcha samples obtained were tested for color quality (L*, a*, b*) using a chromameter, moisture content value using a moisture analyzer, and water activity using an AW meter. The data were analyzed using one-way ANOVA and if significantly different, it was continued with Duncan’s test. To determine the best treatment level, the effectiveness index calculation was used. Based on the research and discussion that has been done, the calculation results using the effectiveness index show that the best level of conveyor speed treatment in the cryo-grinding system is at a speed of 40 rpm. At 40 rpm conveyor speed, the test results of L notation color were 53.21, a* notation color was -7.54, b* notation color was 28.11, water content value was 9.29%, and water activity value was 0.69.

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

Cited by 19 publications

References 41 publications

Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice

Delivery of Catechins from Green Tea Waste in Single- and Double-Layer Liposomes via Their Incorporation into a Functional Green Kiwifruit Juice

The science of matcha: Bioactive compounds, analytical techniques and biological properties

Analysis of the Effect of Conveyor Speed in Cryo-Grinding System on Matcha Product Quality

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