Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)

This study was conducted to evaluate the storage conditions of matcha ( Camellia sinensis ) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and green value of matcha, changes in L * and G* values were e...

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Veröffentlicht in:	Food science and biotechnology 2020-09, Vol.29 (9), p.1261-1271
Hauptverfasser:	Kim, Jong Min, Kang, Jin Yong, Park, Seon Kyeong, Han, Hye Ju, Lee, Kyo-Yeon, Kim, Ah-Na, Kim, Jong Cheol, Choi, Sung-Gil, Heo, Ho Jin
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Caffeine Camellia sinensis Catechin Chemistry Chemistry and Materials Science Epicatechin Epigallocatechin gallate Evaluation Flavonoids Food Science Moisture content Nutrition Phenolic compounds Phenols Rutin Scavenging Stability analysis Storage conditions Storage temperature Temperature Water content
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