Free and bound amino acids,minerals and trace elements in matcha (Camellia sinensis L.): A nutritional evaluation |
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| Affiliation: | 1. Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;2. Department of Food Technology, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;3. Department of Environmental Protection Engineering, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;4. Language Centre, Tomas Bata University in Zlín, 760 01 Zlín, Czech Republic;1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China;2. Tea Research Institute, Changzhou Academy of Modern Agricultural Sciences, Changzhou 213139, PR China;3. National Research and Development Center for Matcha Processing Technology, Jiangsu Xinpin Tea Co., Ltd, Changzhou 213254, PR China;1. Hangzhou Tea Research Institute, CHINA COOP, Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou, China;2. Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China;1. Science Research Center, Organization for Research Initiatives, Yamaguchi University, Yoshida 1677-1, Yamaguchi 753-8515, Japan;2. Graduate School of Sciences and Technologies for Innovation, Yamaguchi University, Yoshida 1677-1, Yamaguchi 753-8515, Japan;3. Faculty of Agriculture, Yamaguchi University, Yoshida 1677-1, Yamaguchi 753-8515, Japan;4. Faculty of Science, Yamaguchi University, Yoshida 1677-1, Yamaguchi 753-8512, Japan |
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| Abstract: | This study provides an overview of free and bound amino acids, minerals and trace elements content in matcha including evaluation of their dietary intakes. The analyses employed IEC and ICP-MS methods. Theanine followed by Glu, GABA, Thr and Me were the most abundant free amino acids. Considering bound amino acids, Glu, Asp, Leu, Lys, Arg and Val were the most frequent. The amino acid score (AAS) for matcha (40.2 %) is comparable to the AAS for wheat and sunflower proteins. Ile and Thr were evaluated as limiting amino acids. Regarding recommended daily allowance (RDA), the contributions of Cys and Met were up to 8%. Matcha is contributor to Adequate Intake (AI) or RDA for males in the following order: Mn (up to 15 %) > Cu > Fe (up to 7%). Similarly, for females, matcha contributes to RDA or AI values in this order: Mn (up to 19 %) > Cu > Zn (up to 5%). It has not been proved that matcha is a significant source of Se and Cr. A daily serving portion of 5 g does not contribute to PTWI (Provisional tolerable weekly intake) and PTMI (Provisional tolerable monthly intake) for Al, Sn, Cd and Hg. |
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| Keywords: | Food analysis Food composition Matcha Free and bound amino acid Mineral and trace element Dietary intake evaluation Amino acid score Nutrition |
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