Table 2.
Phenolic acid and flavonoid compounds determined in native and undigested parts of matcha teas.
| Analytes | Native JT |
Native AT |
Native WT |
Undigested JT |
Undigested AT | Undigested WT | RP (%) |
|---|---|---|---|---|---|---|---|
| Phenolic acids (µg/g) | |||||||
| GA | 60.4 ± 2.0 a | 37.9 ± 0.3 b | 91.1 ± 1.0 c | 8.11 ± 0.20 A | 19.7 ± 0.5 B | 19.5 ± 0.5 B | 5–18 |
| PA | 43.2 ± 2.0 a | 54.1 ± 1.0 b | 24.9 ± 1.0 c | 0.25 ± 0.02 A | 0.31 ± 0.02 B | 0.12 ± 0.01 C | <1 |
| VA | 2.58 ± 0.10 a | 1.47 ± 0.05 b | 1.31 ± 0.03 c | 0.51 ± 0.02 A | 0.36 ± 0.02 B | 0.22 ± 0.01 C | 7–9 |
| SA | 4.34 ± 0.06 a | 1.98 ± 0.04 b | 4.36 ± 0.05 a | 1.38 ± 0.05 A | 1.24 ± 0.02 B | 1.29 ± 0.02 C | 11–22 |
| PAEE | 9.22 ± 0.30 a | 8.80 ± 0.12 b | 4.26 ± 0.13 c | 0.06 ± 0.01 A | 0.05 ± 0.01 A | 0.10 ± 0.01 B | <1 |
| EA | 236 ± 5 a | 184 ± 5 b | 181 ± 4 b | 452 ± 10 A | 401 ± 7 B | 359 ± 7 C | 66–80 |
| 4-hBA | 12.9 ± 0.1 a | 13.3 ± 0.2 b | 14.6 ± 0.2 c | 0.14 ± 0.01 A | 0.14 ± 0.01 A | 0.17 ± 0.01 B | <1 |
| trans-p-CA | 9.11 ± 0.04 a | 13.9 ± 0.3 b | 13.3 ± 0.2 c | 2.57 ± 0.10 A | 5.35 ± 0.20 B | 4.23 ± 0.10 C | 10–13 |
| CA | 2.31 ± 0.10 a | 2.46 ± 0.12 b | 4.09 ± 0.20 c | 5.12 ± 0.10 A | 5.26 ± 0.03 B | 7.17 ± 0.10 C | 68–76 |
| FA | 12.7 ± 0.2 a | 14.4 ± 0.2 b | 12.6 ± 0.3 a | 25.6 ± 0.5 A | 32.9 ± 0.6 B | 27.2 ± 0.2 C | 69–84 |
| SiA | 63.7 ± 1.1 b | 65.4 ± 2.0 b | 85.1 ± 2.5 a | 24.8 ± 0.2 B | 21.0 ± 0.1 C | 26.7 ± 0.3 A | 11–13 |
| ChA | 2310 ± 50 a | 2460 ± 40 b | 2090 ± 40 c | 512 ± 10 A | 526 ± 7 B | 517 ± 10 A | 7–10 |
| NeoChA | 27.0 ± 0.5 a | 12.5 ± 0.3 b | 14.4 ± 0.2 c | 0.60 ± 0.02 A | 0.12 ± 0.01 B | 0.52 ± 0.05 C | 1–3 |
| o-CA | 6.33 ± 0.20 a | 6.80 ± 0.03 b | 7.00 ± 0.10 b | ND | ND | ND | – |
| CiA | 67.4 ± 2.0 a | 23.6 ± 1.0 b | 60.7 ± 1.2 c | 26.5 ± 1.0 A | 12.5 ± 0.4 B | 35.2 ± 0.7 C | 14–23 |
| T-PAs | 2870 ± 50 a | 2900 ± 40 a | 2610 ± 40 b | 1060 ± 20 A | 1030 ± 10 B | 1000 ± 10 C | 12–15 |
| Flavonoids (µg/g) | |||||||
| EGC | 5390 ± 50 a | 4210 ± 40 b | 4850 ± 40 c | 15.0 ± 0.4 A | 12.6 ± 0.2 B | 14.1 ± 0.1 C | <1 |
| C | 10.2 ± 0.5 a | 23.1 ± 1.0 b | 17.8 ± 0.5 c | 1.01 ± 0.02 A | 1.30 ± 0.05 B | 1.95 ± 0.05 C | 2–4 |
| EC | 8940 ± 40 a | 14500 ± 100 b | 5140 ± 30 c | 650 ± 10 A | 320 ± 10 B | 160 ± 10 C | 1–3 |
| EGCG | 15300 ± 100 a | 7610 ± 50 b | 16900 ± 100 c | 51.6 ± 0.4 A | 28.9 ± 0.6 B | 44.8 ± 0.3 C | < 1 |
| ECG | 1640 ± 40 a | 1790 ± 40 b | 1520 ± 40 c | ND | ND | ND | – |
| R | 303 ± 10 a | 479 ± 20 b | 356 ± 15 c | 725 ± 10 A | 1060 ± 30 B | 746 ± 10 C | 78–82 |
| Q | 11.0 ± 0.3 a | 9.22 ± 0.12 b | 8.02 ± 0.20 c | 25.0 ± 0.5 A | 16.1 ± 0.3 B | 15.2 ± 0.3 C | 61–78 |
| T-FLs | 31600 ± 150 a | 28600 ± 150 b | 28800 ± 140 c | 1470 ± 10 A | 1440 ± 30 B | 982 ± 10 C | 19–41 |
| Total Phe | 34500 ± 150 a | 31500 ± 150 b | 31400 ± 100 c | 2530 ± 20 A | 2470 ± 30 B | 1980 ± 20 C | 16–38 |
All results are presented in dry matter as means ± SD, n = 5 (the mean of five measurements). Means within a line with at least one identical small superscript (native matcha) do not differ significantly (p ≥ 0.05), means within a line with at least one identical capitalized superscript (undigested parts of matcha) do not differ significantly (p ≥ 0.05). JT—Japan bio tea, AT—Allnature tea, WT—Wolfberry tea, RP—Remaining part of compound, GA—gallic acid, PA—protocatechuic acid, VA—vanillic acid, SA – syringic acid, PAEE—protocatechuic acid ethyl ester, EA—ellagic acid, 4-hBA—4-hydroxy benzoic acid, trans-p-CA—trans-p-coumaric acid, CA—caffeic acid, FA—ferulic acid, SiA—sinapic acid, ChA—chlorogenic acid, NeoChA—neochlorogenic acid, o-CA—o-coumaric acid, CiA—cinnamic acid, EGC—epigallocatechin, C—catechin, EC—epicatechin, EGCG—epigallocatechin-3-gallate, ECG—epicatechin-3-gallate, R—rutin, Q—quercetin, T-PAs—total phenolic acids, T-FLs—total flavonoids, Total Phe—total individual phenolics. LOQ: quercetin 0.02 µg/g, epicatechin-3-gallate 1.00 µg/g.