• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.92-97
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• 2018

The antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk were evaluated. Matcha spreads containing coconut milk was prepared with different amounts (0, 4, 8, 12, and 16 g) of Matcha, and indicated as S1, S2, S3, S4 and S5, respectively. The moisture content, viscosity, color, pH and sugar content were influenced by the concentration of Matcha. Total phenolic content and total flavonoid content of Matcha were found to be 226 mg GAE/g and 809.42 mg QE/g respectively. Also, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and reducing power of Matcha was found to be $5.76{\mu}g/mL$ ($IC_{50}$) and 2.26 O.D., respectively. The antioxidant activities of the Matcha spreads containing coconut milk increased with increasing concentration of Matcha. Sensory evaluation indicated that S3 (8 g) was the most preferred in terms of color, taste, texture, and overall acceptance. Based on these results, it is suggested that S3 (8 g) was appropriate for achieving good quality coconut milk based spread containing Matcha.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.267-277
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• 2021

To evaluate hepatoprotective effects, the antioxidant capacities of matcha green tea extract (Camellia sinenesis) were compared to those of green leaf tea and the anti-inflammatory activities in HepG2 cells were investigated. Evaluation of the total phenolic and total flavonoid content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory effect on lipid peroxidation indicated that the aqueous extract of matcha green tea presented significant catechin content and antioxidant capacity compared to those of green leaf tea. In addition, the extract had considerable inhibitory effects on α-glucosidase, α-amylase, and advanced glycation end-products. The matcha green tea extract significantly increased cell viability and reduced reactive oxygen species in H₂O₂- and high-glucose-treated HepG2 cells. Furthermore, in response to oleic acid-induced HepG2 cell injury, treatment with matcha green tea aqueous extract inhibited lipid accumulation and regulated the expression of inflammatory proteins such as p-JNK, p-Akt, p-GSK-3β, caspase-3, COX-2, iNOS, and TNF-α. Matcha green tea could be used as a functional material to ameliorate hepatic lipid accumulation and inflammation.

• Proceedings of the EASDL Conference
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• 2007.10a
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• pp.15-23
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• 2007

Tea plant(Camellia sinensis) is one of a very few plants containing caffeine, a kind of narcotics, originates from Yunnan in China and was utilized as a medicine at the beginning and then as a drink as well as a food. The tea was introduced to Japan from China. Japanese people well developed tea manufacturing technology to produce unique teas such as Matcha(抹茶) and Sencha(煎茶), resulting in creating a culture, Tea ceremony [Chado or Sado(茶道)].