MatchaDB

2021Journal articleFree to read

Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

Tereza Koláčková, Daniela Sumczynski, Vratislav Bednařík, Štěpán Vinter, Jana Orsavová, Kateřina Kolofiková

Journal of Food Composition and Analysis

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Abstract

Since matcha includes all leaf parts seems desirable to measure contents of elements before and after digestibility. This paper examines in vitro digestibility, mineral and trace element contents after digestion and their leaching ability during matcha ice tea processing. Digestibility values of matcha measured enzymatically reached 71.3 %. High contents of K, Mg, Mn, Ca, Fe and Zn were recorded by FAAS/ETAAS. Interestingly, element concentrations in non-digestible parts of matcha decreased in the following order: K > Mg > Mn > Fe ≥ Ca > Zn > Na > Se > Hg. Matcha ice teas were prepared using three different methods. Significant differences were found not only between the ice tea preparation methods, but also between the tea samples. Low values of leaching factors for Na, Fe and Se were identified (18, 21 and 37 %, respectively).

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Study type

In vitro / cell study

Lab experiments on cells or isolated systems.

Assigned automatically from the title, abstract and subject terms.

Topics

Matcha is a main subject here (named in the title).

Keywords and subject terms

Cite this study

Tereza Koláčková, Daniela Sumczynski, Vratislav Bednařík, Štěpán Vinter, Jana Orsavová, Kateřina Kolofiková. (2021). Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.). Journal of Food Composition and Analysis. https://doi.org/10.1016/j.jfca.2020.103792

DOI: 10.1016/j.jfca.2020.103792 · Cited by 12 (OpenAlex)

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