2026Journal articleFree to read
Fitra Nur Aini Idrus, Sunarto Kadir, Moh. Rivai Nakoe
International Journal of Health Economics and Social Sciences (IJHESS)
Matcha is known to have a high content of bioactive compounds compared to regular green tea. This is because matcha is consumed in the form of a whole powder, so that all the compounds in tea leaves are also consumed. In Gorontalo City, matcha drinks are becoming more and more popular so KL, NK, and RHU were chosen as the sampling locations because they offer a variety of matcha products. The formulation of the problem in this study is what are the ingredients contained in matcha products in Gorontalo City. This study aims to identify and analyze the content contained in matcha products. This study uses a quantitative descriptive design to determine the content of matcha through phytochemical analysis. The study population included matcha drinks from 25 coffee shops and 8 street coffees in Gorontalo City, with samples taken from KL, RHU, and NK. The results showed that the RHU sample had the highest total phenol content of 209.34 mg GAE/g, followed by NK 184.64 mg GAE/g, and KL 149.30 mg GAE/g. The mean value of IC₅₀ showed that the antioxidant activity of RHU was very strong (34.87 ppm), strong NK (52.41 ppm), and moderate KL (109.32 ppm). In conclusion, KL, NK, and RHU matcha samples in Gorontalo City are still safe to consume based on their phenol content. The antioxidant activity of the KL sample is moderate, NK is strong, and RHU is very strong, it is recommended to consume matcha wisely and business actors need to pay attention to the quality of raw materials and processing processes to maintain the content of active compounds of the product.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Food science / processing
Making, milling, storing or using matcha in foods.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Fitra Nur Aini Idrus, Sunarto Kadir, Moh. Rivai Nakoe. (2026). Phytochemical Analysis on Matcha Product Content in Gorontalo City. International Journal of Health Economics and Social Sciences (IJHESS).
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×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…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×