The effect of in vitro digestion on matcha tea (camellia sinensis) active components and antioxidant activity

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dc.authorid0000-0002-9378-1429en_US
dc.authorid0000-0002-0055-675Xen_US
dc.authorid0000-0002-7417-9088en_US
dc.contributor.authorKolackova, Tereza
dc.contributor.authorSumczynski, Daniela
dc.contributor.authorMinarik, Antonin
dc.contributor.authorYalçın, Erkan
dc.contributor.authorOrsavova, Jana
dc.date.accessioned2023-09-12T09:18:55Z
dc.date.available2023-09-12T09:18:55Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionTomas Bata University in Zlinen_US
dc.description.abstractThis study investigates the effects of in vitro digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2-65.8%. Considering native matcha, the rutin content (303-479 mu g/g) reached higher values than catechin (10.2-23.1 mu g/g). Chlorogenic acid (2090-2460 mu g/g) was determined as predominant. Rutin, quercetin, ferulic, ellagic, and caffeic acid were the least-released phenolics, and their remaining residues reached 76-84%. Protocatechuic, hydroxybenzoic acid, epigallocatechin, and epigallocatechin-3-gallate were the best-released phenolics, with the remaining residues under 1%. Caffeine, L-theanine, and theobromine contents in native matcha reached 16.1, 9.85, and 0.27 mg/g, respectively. Only caffeine (3.66-5.26 mg/g) and L-theanine (0.09-0.15 mg/g) were monitored in the undigested residue, representing 13 and 0.1% of the remaining part, respectively. A chemiluminescence assay showed that water-soluble antioxidants showed significant antioxidant activity in native matcha, while lipid-soluble compounds showed higher antioxidant activity in the undigested samples. Cinnamic and neochlorogenic acids were determined as the main contributors to the ACW values in the undigested matcha, epicatechin, and quercetin in the ACL fraction. The application of the digestion process reduced the antioxidant activity by more than 94%. SEM has proved specific digestion patterns of in vitro digestibility of matcha.en_US
dc.description.sponsorshipTomas Bata University in Zlin [IGA/FT/2020/010]en_US
dc.identifier.citationKoláčková, T., Sumczynski, D., Minařík, A., Yalçin, E., & Orsavová, J. (2022). The effect of in vitro digestion on matcha tea (Camellia sinensis) active components and antioxidant activity. Antioxidants, 11(5), 889.en_US
dc.identifier.doi10.3390/antiox11050889
dc.identifier.endpage18en_US
dc.identifier.issn2076-3921
dc.identifier.issue5en_US
dc.identifier.pmid35624753en_US
dc.identifier.scopus2-s2.0-85129156904en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.3390/antiox11050889
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11694
dc.identifier.volume11en_US
dc.identifier.wosWOS:000801408100001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofAntioxidantsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectFlavonoiden_US
dc.subjectIn Vitro Digestionen_US
dc.subjectMatcha Teaen_US
dc.subjectXanthine Alkaloiden_US
dc.subjectPhenolic Aciden_US
dc.titleThe effect of in vitro digestion on matcha tea (camellia sinensis) active components and antioxidant activityen_US
dc.typeArticleen_US

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