Abstract
The purpose of this study was to compare the polyphenol, antioxidant and antidiabetic potential of powdered Matcha and bagged Sencha tea during in vitro digestion. Total phenols (TP), flavonoids (TF), flavanols (TFLA), antioxidant and antidiabetic (α-glucosidase inhibition) activity were higher in Matcha tea before and in most in vitro digestion phases. Upon gastric digestion, in Matcha tea TP, TF, TFLA were 2.6, 1.4 and 1.2 times significantly higher (p ≤ 0.05), respectively; gallic acid, gallocatechin, epigallocatechin, quercetin and kaempferol 1.5, 1.6, 1.8, 1.7, 1.2 times, respectively; whereas antioxidant activity was significantly (p ≤ 0.05) higher 3.2 and 1.1 times with ABTS and FRAP and α-glucosidase inhibition 1.8 times. After the intestinal phase, TP and TFLA were 3.4 and 1.7 times significantly (p ≤ 0.05) higher, respectively, antioxidant activity was significantly (p ≤ 0.05) higher 2.4 and 2.0 times with ABTS and FRAP, respectively, while inhibition of α-glucosidase was 1.7 time significantly (p ≤ 0.05) higher in Matcha tea, but the differences in TF, TP and identified phenolics (with the exception of gallic acid) between Matcha and Sencha tea were neutralized. Our results are the first to demonstrate that, during digestion of Matcha powder together with its water extract, Matcha polyphenols are more bioavailable and possess higher antioxidant and antidiabetic activity compared to Sencha.
Similar content being viewed by others
Availability of data and material
Upon request.
Abbreviations
- C:
-
Catechin
- EGC:
-
Epigallocatechin
- EGCG:
-
Epigallocatechin-gallate
- GA:
-
Gallic acid
- GC:
-
Gallocatechin
- K:
-
Kaempferol
- p-CA:
-
p-Coumaric acid
- Q:
-
Quercetin
- TF:
-
Total flavonoids
- TFLA:
-
Total flavanols
- TP:
-
Total phenols
References
Coe S, Fraser A, Ryan L (2013) Polyphenol bioaccessibility and sugar reducing capacity of black, green, and white teas. Int J Food Sci 2013:1–6
Corrêa TAF, Rozenbaum AC, Rogero MM (2020) Role of tea polyphenols in metabolic syndrome. IntechOpen. https://doi.org/10.5772/intechopen.92888
Del Rio D, Stewart AJ, Mullen W, Burns J, Lean MEJ, Brighenti F, Crozier A (2004) HPLC-MS n analysis of phenolic compounds and purine alkaloids in green and black tea. J Agric Food Chem 52:2807–2815
Fu QY, Li QS, Lin XM, Qiao RY, Yang R, Li XM, Dong ZB, Xiang LP, Zheng XQ, Lu JL, Yuan CB, Ye JH, Liang YR (2017) Antidiabetic effects of tea. Mol 22:849
Friedman M, Levin CE, Lee S-U, Kozukue N (2009) Stability of green tea catechins in commercial tea leaves during storage for 6 months. J Food Sci 74:47–51
Green RJ, Murphy AS, Schulz B, Watkins BA, Ferruzzi MG (2007) Common tea formulations modulate in vitro digestive recovery of green tea catechins. Mol Nutr Food Res 51:1152–1162
Khoddami A, Wilkes M, Roberts T (2013) Techniques for analysis of plant phenolic compounds. Molecules 18:2328–2375
Kokubo Y, Iso H, Saito I, Yamagishi K, Yatsuya H, Ishihara J, Inoue M, Tsugane S (2013) The impact of green tea and coffee consumption on the reduced risk of stroke incidence in Japanese population. Stroke 44:1369–1374
Komes D, Horžić D, Belščak A, Kovačević Ganić K, Vulić I (2010) Green tea preparation and its influence on the content of bioactive compounds. Food Res Int 43:167–176
Kusznierewicz B, Bartoszek A, Wolska L et al (2008) Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT Food Sci Technol 41:1–9
Kwon Y-I, Apostolidis E, Shetty K (2008) Inhibitory potential of wine and tea against α-amylase and α-glucosidase for management of hyperglycemia linked to type 2 diabetes. J Food Biochem 32:15–31
Manach C, Scalbert A, Morand C, Rémésy C, Jiménez L (2004) Polyphenols: food sources and bioavailability. Am J Clin Nutr 79:727–747
Meng JM, Cao SY, Wei XL, Gan RY, Wang YF, Cai SX, Xu XY, Zhang PZ, Li HB (2019) Effects and mechanisms of tea for the prevention and management of diabetes mellitus and diabetic complications: an updated review. Antioxid 8:170
Nayyar AS, Das M, Deosarkar B, Deosarkar SB, Karan A, Sinh P, Paraye S (2017) Green tea in medicine: a brief overview. J Int Dent Medical Res 5:191
Shim SM, Yoo SH, Ra CS, Kim YK, Chung JO, Lee SJ (2012) Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition. Food Res Int 45:204–210
Okello EJ, McDougall GJ, Kumar S, Seal CJ (2011) In vitro protective effects of colon-available extract of Camellia sinensis (tea) against hydrogen peroxide and beta-amyloid (Aβ(1–42)) induced cytotoxicity in differentiated PC12 cells. Phytomedicine 18:691–696
Quesille-Villalobos AM, Torrico JS, Ranilla LG (2013) Phenolic compounds, antioxidant capacity, and in vitro α-amylase inhibitory potential of tea infusio. CyTA-J Food 11:60–67
Record IR, Lane JM (2001) Simulated intestinal digestion of green and black teas. Food Chem 73:481–486
Rusak G, Komes D, Likić S, Horžić D, Kovač M (2008) Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem 110:852–858
Saito E, Inoue M, Sawada N, Shimazu T, Yamaji T, Iwasaki M, Sasazuki S, Noda M, Iso H, Tsugane S, JPHC Study Group (2015) Association of green tea consumption with mortality due to all causes and major causes of death in a Japanese population: the Japan Public Health Center-based Prospective Study (JPHC Study). Ann Epidemiol 25:512-518.e3
Salahuddin MAH, Ismail A, Kassim NK, Hamid M, Ali MSM (2020) Phenolic profiling and evaluation of in vitro antioxidant, α-glucosidase and α-amylase inhibitory activities of Lepisanthes fruticosa (Roxb) Leenh fruit extracts. Food Chem 331:127240
Schultheiss N, Roe M, Boerrigter SXM (2011) Cocrystals of nutraceuticalp-coumaric acid with caffeine and theophylline: polymorphism and solid-state stability explored in detail using their crystal graphs. CrystEngComm 13:611–619
Šola I, Vujčić Bok V, Dujmović M, Rusak G (2020a) Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts. J Food Sci Technol 57:702–712
Šola I, Vujčić Bok V, Pinterić M, Auer S, Ludwig-Müller J, Rusak G (2020b) Improving the phytochemical profile and bioactivity of Chinese cabbage sprouts by interspecific transfer of metabolites. Food Res Int 137:109726
Weiss DJ, Anderton CR (2003) Determination of catechins in matcha green tea by micellar electrokinetic chromatography. J Chromatogr A 1011:173–180
Wootton-Beard PC, Moran A, Ryan L (2011) Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Res Int 44:217–224
Wu Z, Teng J, Huang L, Xia N, Wei B (2015) Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion. RSC Adv 5:92089–92095
Zhang C, Suen CL-C, Yang C, Quek SY (2018) Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chem 244:109–119
Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555–559
Zhou Q, Chiang H, Portocarrero C, Zhu Y, Hill S, Heppert K, Jayaratna H, Davies M, Janle E, Kissinger P (2002) Investigating the stability of EGCg in aqueous media. Curr Sep 20:83–86
Acknowledgements
N/A
Funding
This work was supported by the University of Zagreb, Croatia [Grant No. 20283112].
Author information
Authors and Affiliations
Contributions
GR conceived, supervised the work and wrote the MS; IŠ and VVB carried out analysis, wrote and edited the MS.
Corresponding author
Ethics declarations
Conflicts of interest
The authors declare that they have no conflict of interest
Ethics approval
N/A.
Consent to participate
N/A.
Consent for publication
All authors have read and approved the MS and all co-authors are aware of its submission to JFST including the concerned authorities.
Code availability
N/A.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Rusak, G., Šola, I. & Vujčić Bok, V. Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion. J Food Sci Technol 58, 3568–3578 (2021). https://doi.org/10.1007/s13197-021-05086-5
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-021-05086-5