The Effect of <i>In Vitro</i> Digestion on Matcha Tea <i>(Camellia sinensis)</i> Active Components and Antioxidant Activity

• Main Authors: Tereza Koláčková (Author), Daniela Sumczynski (Author), Antonín Minařík (Author), Erkan Yalçin (Author), Jana Orsavová (Author)
• Formato: Libro
• Publicado: MDPI AG, 2022-04-01T00:00:00Z.
• Subjects: article
• Acceso en liña: Connect to this object online.

This study investigates the effects of <i>in vitro</i> 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 µg/g...