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Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

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dc.title Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.) en
dc.contributor.author Koláčková, Tereza
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Bednařík, Vratislav
dc.contributor.author Vinter, Štěpán
dc.contributor.author Orsavová, Jana
dc.contributor.author Kolofiková, Kateřina
dc.relation.ispartof Journal of Food Composition and Analysis
dc.identifier.issn 0889-1575 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
utb.relation.volume 97
dc.type article
dc.language.iso en
dc.publisher Academic Press Inc.
dc.identifier.doi 10.1016/j.jfca.2020.103792
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0889157520314976
dc.subject camellia sinensis en
dc.subject In vitro digestibility en
dc.subject mineral and trace element en
dc.subject food composition en
dc.description.abstract Since matcha includes all leaf parts seems desirable to measure contents of elements before and after digestibility. This paper examines in vitro digestibility, mineral and trace element contents after digestion and their leaching ability during matcha ice tea processing. Digestibility values of matcha measured enzymatically reached 71.3 %. High contents of K, Mg, Mn, Ca, Fe and Zn were recorded by FAAS/ETAAS. Interestingly, element concentrations in non-digestible parts of matcha decreased in the following order: K > Mg > Mn > Fe ≥ Ca > Zn > Na > Se > Hg. Matcha ice teas were prepared using three different methods. Significant differences were found not only between the ice tea preparation methods, but also between the tea samples. Low values of leaching factors for Na, Fe and Se were identified (18, 21 and 37 %, respectively). © 2021 Elsevier Inc. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1010179
utb.identifier.obdid 43882449
utb.identifier.scopus 2-s2.0-85099194596
utb.identifier.wok 000618303200007
utb.identifier.coden JFCAE
utb.source j-scopus
dc.date.accessioned 2021-01-26T12:12:57Z
dc.date.available 2021-01-26T12:12:57Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2020/010]
utb.ou Department of Food Analysis and Chemistry
utb.ou Department of Environmental Protection Engineering
utb.ou Language Centre
utb.contributor.internalauthor Koláčková, Tereza
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Bednařík, Vratislav
utb.contributor.internalauthor Vinter, Štěpán
utb.contributor.internalauthor Orsavová, Jana
utb.contributor.internalauthor Kolofiková, Kateřina
utb.fulltext.affiliation Tereza Koláčková a, Daniela Sumczynski a, Vratislav Bednařík b, Štěpán Vinter b, Jana Orsavová c, Kateřina Kolofiková a a Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 275, 760 01, Zlín, Czech Republic b Department of Environmental Protection Engineering, Tomas Bata University in Zlín, Vavrečkova 275, 760 01, Zlín, Czech Republic c Language Centre, Tomas Bata University in Zlín, Štefánikova 5670, 760 01, Zlín, Czech Republic
utb.fulltext.dates Received 27 July 2020 Revised 14 December 2020 Accepted 25 December 2020 Available online 4 January 2021
utb.fulltext.sponsorship This work was supported by the internal grant of TBU in Zlín (No. IGA/FT/2020/010 ).
utb.wos.affiliation [Kolackova, Tereza; Sumczynski, Daniela; Kolofikova, Katerina] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Bednarik, Vratislav; Vinter, Stepan] Tomas Bata Univ Zlin, Dept Environm Protect Engn, Vavreckova 275, Zlin 76001, Czech Republic; [Orsavova, Jana] Tomas Bata Univ Zlin, Language Ctr, Stefanikova 5670, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Environmental Protection Engineering, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Language Centre, Tomas Bata University in Zlín, Štefánikova 5670, Zlín, 760 01, Czech Republic
utb.fulltext.projects IGA/FT/2020/010
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Environmental Protection Engineering
utb.fulltext.ou Department of Environmental Protection Engineering
utb.fulltext.ou Language Centre
utb.fulltext.ou Department of Food Analysis and Chemistry
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