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.
Highlights
During stressful situations—including environmental pollution, improper diet, chronic psychological stress, very intense and prolonged physical exertion, starvation diets leading to significant malnutrition, broadly understood infections—the cells of the human body are susceptible to the excessive synthesis of reactive oxygen species [1,2]
The results reported in this article show how Matcha infusions (Daily, Traditional) affect the total content of polyphenols, rutin, vitamin C and the antioxidant properties
The hazards associated with excessive accumulation of free radicals can be prevented by the internal antioxidant system, and by antioxidant substances consumed with foods, those of plant origin [31]
Summary
During stressful situations—including environmental pollution, improper diet, chronic psychological stress, very intense and prolonged physical exertion, starvation diets leading to significant malnutrition, broadly understood infections—the cells of the human body are susceptible to the excessive synthesis of reactive oxygen species [1,2]. Serious consequences include illnesses with a free-radical basis, such as diabetes, atherosclerosis, neoplastic disease, neurodegenerative diseases or the aging of the organism [4,5,6]. One solution to maintaining the appropriate oxidative balance of the organism is a high supply of exogenic antioxidants with the aim of equalizing and preventing oxidative processes, and it is important to maintain a correct lifestyle, free from stress-inducing factors [7]. Tea is second to water in terms of the frequency of liquid consumption in the world [8]. It is valued for its characteristic taste and aroma, beneficial health values and social-cultural conditions [9,10]
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