Effects of Different Particle Size on the in Vitro Digestibility Characteristics and Antioxidant Activity of Matcha
This paper compares the bioactive substances and antioxidant activities of matcha with different particle size after in vitro digestion.The results showed that the particle size does not affect the content of moisture,ash and theanine in matcha.Compared to undigested matcha,gastric digestion increased the contents of tea polyphenols,tea polysaccharides and caffeine by 19.64%-29.52%,30.29%-41.13%and 11.38%-20.00%,respectively.In addition,after gastric digestion,the content of total catechins in matcha increased by 12.33%-33.95%compared with that before digestion,and the antioxidant activity was significantly improved.After intestinal digestion,tea polyphenols,most catechins and antioxidant activity in matcha significantly decreased.Correlation analysis showed that tea polyphenols,epicatechin,epigallocatechin and epigallocatechin gallate in matcha positively correlated with antioxidant activity.In summary,the physicochemical characteristics of matcha that through the 800-mesh screen met the requirements of GB/T 34778-2007 Matcha,and the phenolic substances were most retained after in vitro digestion.This study can provide scientific guidance for the in-depth processing of matcha.