Evaluation of the antiglycative and antioxidant activities of matcha tea

Abstract

Matcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie some of its biological properties. The study consists of the evaluation of the antiglycative effects and antioxidant potential of extracts derived from Grade 1 and Grade 4 matcha tea supported by the phytochemical analysis of the contained relevant antioxidant compounds. The aqueous extracts from matcha powders were prepared in an ultrasonic bath at 60 and 80 °C. All the extracts showed a significant antiglycative activity. For all the extracts levels of antioxidant compounds as well as antioxidant potential were significantly high. Results obtained suggest the potential of matcha tea as an ingredient for nutraceutical and pharmaceutical applications.

Graphical Abstract

Keywords:

• Camellia sinensis
• matcha tea
• antioxidant activity
• antiglycative activity

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was funded by the European Union Next-Generation EU, National Biodiversity Future Centre, and PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR). This manuscript reflects only the authors’ views and opinions, neither the European Union nor the European Commission can be considered responsible for them.