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

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 e...

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Bibliographic Details
Published in:Food science and biotechnology 2020-09, Vol.29 (9), p.1261-1271
Main Authors: 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
Format: Article
Language:English
Subjects:
Antioxidants
Caffeine
Camellia sinensis
Catechin
Chemistry
Chemistry and Materials Science
Epicatechin
Epigallocatechin gallate
Evaluation
Flavonoids
Food Science
Moisture content
Nutrition
Phenolic compounds
Phenols
Rutin
Scavenging
Stability analysis
Storage conditions
Storage temperature
Temperature
Water content
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Summary: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.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-020-00772-0