Abstract
Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro digestibility was established. To understand the contribution of individual substances to antioxidant activity or digestibility their mutual correlations were evaluated. Crude fibre (10.7-17.5%), neutral-detergent fibre (30.7-42.8%) and organic matter digestibility values (59.4-69.7%) showed positive correlations, in contrast to protein contents (20.3-35.0%). It seems that chlorophyll b was a stronger contributor to antioxidant activity than chlorophyll a. The highest contents of flavonoids (99-139mg RE/g) and phenolics (169-273mg GAE/g) were determined in methanol fractions. High concentrations of chlorogenic (up to 4800μg/g), sinapic (up to 1400μg/g) and gallic acids (up to 423μg/g) were recorded. Kaempferol and rutin were not proved as significant contributors to antioxidant activity.
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