Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)
| Autor: | Jin Yong Kang, Jong Min Kim, Jong Cheol Kim, Hye Ju Han, Ah-Na Kim, Kyo-Yeon Lee, Seon Kyeong Park, Ho Jin Heo, Sung-Gil Choi |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Antioxidant ABTS Chemistry DPPH medicine.medical_treatment Flavonoid 04 agricultural and veterinary sciences Epigallocatechin gallate 040401 food science 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound Rutin 0404 agricultural biotechnology Epicatechin gallate 010608 biotechnology medicine Camellia sinensis Food science Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 29:1261-1271 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-020-00772-0 |
| Popis: | This study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) 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 L* 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. |
| Databáze: | OpenAIRE |
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