. 2020 Apr 12;9(4):483. doi: 10.3390/foods9040483

Table 1.

Antioxidant potential (DPPH, FRAP) in Matcha tea infusion (Traditional, Daily).

Type of Matcha	Temperature	DPPH	FRAP
Type of Matcha	°C	%	µM Fe(II)/dm³
Traditional-MT	25 ^a	12.08 ± 0.58 ^*c,d,e	5863.03 ± 156.51 ^{*b,c, d}
	70 ^b	14.40 ± 2.65 ^*d,f	6062.79 ± 33.93 ^*a,f
	80 ^c	18.11 ± 3.13 ^*a,d,g	6088.57 ± 133.22 ^{*a, g}
	90 ^d	23.48 ± 5.54 ^*a,b,c,h	6129.53 ± 68.40 ^*a,h
Daily-MD	25 ^e	33.60 ± 0.21 ^*f,g,h,a	5767.23±16.13 ^*g,h
	70 ^f	39.05 ± 2.45 ^*e,b	5791.80 ± 41.91 ^*g,h,b
	80 ^g	37.26 ± 1.53 ^{* e,c}	5923.10 ± 41.94 ^*e,f,c
	90 ^h	41.24 ± 0.84 ^*e,d	5896.95 ± 16.10 ^*e,f,d

*p ≤ 0.05 between particular subgroup: ^a—MT, 25 °C; ^b—MT, 70 °C; ^c—MT, 80 °C; ^d—MT, 90 °C; ^e—MD, 25 °C; ^f—MD, 70 °C; ^g—MD, 80 °C; ^h—MD, 90 °C. MT—Traditional Matcha, MD—Daily Matcha