Study on physicochemical and sensory properties, polyphenolic composition and antioxidant capacity of matcha tea infusion

Authors

ZHANG Qiqi, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
CHENG Junxia, Shaanxi Environmental Monitoring Centre, Xi’an, Shaanxi 710043, China
WANG Qi, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
WANG Haopeng, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
YANG Na, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
GUO Juntong, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China
SHAO Hongjun, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Shaanxi Engineering Laboratory for Food Green Processing and Security Control, Xi’an, Shaanxi 710119, China

Abstract

The physicochemical and sensory properties, polyphenolic composition, and antioxidant capacity of two kinds of matcha tea infusion were investigated in the present study. The results showed that the pH increased slightly, and the titratable acid content decreased dramatically from the first to the third brew. Meanwhile, the infusions of the first brew had optimal color and scent sensory quality compared with those of the second and third brews. Furthermore, the total polyphenol content, polyphenolic composition, and antioxidant capacity of tea infusions showed no significant difference between the two kinds of matcha tea, but all decreased to some degrees during the three successive extractions. Chemical profiling by UPLC further confirmed nine phytochemicals in these infusions, in which epigallocatechin gallate, caffeine, and epigallocatechin predominated, respectively.

Publication Date

9-28-2019

First Page

181

Last Page

186

DOI

10.13652/j.issn.1003-5788.2019.09.035

Recommended Citation

Qiqi, ZHANG; Junxia, CHENG; Qi, WANG; Haopeng, WANG; Na, YANG; Juntong, GUO; and Hongjun, SHAO (2019) "Study on physicochemical and sensory properties, polyphenolic composition and antioxidant capacity of matcha tea infusion," Food and Machinery: Vol. 35: Iss. 9, Article 35.
DOI: 10.13652/j.issn.1003-5788.2019.09.035
Available at: https://www.ifoodmm.cn/journal/vol35/iss9/35

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