A matcha sample was performed according to our previous experimental method [24 (link)] with some modifications. Briefly, powdered matcha green tea (10 g) was ultrasonically extracted twice with 150 mL of boiling distilled water in a boiling water bath for 30 min. The total infusion was concentrated using a vacuum rotary evaporator at 70 °C and the extract was freeze-dried using a freeze dryer (Christ, Osterode, Germany).
The total phenolic content assay was determined by the Folin–Ciocalteu method. The protein content assay was determined via the Coomassie brilliant blue method. Amino acid content assay was determined using the ninhydrin colorimetry method. The caffeine and tea catechins assay was determined using the Shimadzu LC-2010A HT HPLC system (Shimadzu Corporation, Tokyo, Japan). The above methods were implemented according to our previous report [25 (link)]. The total sugar content assay was determined by using the phonel-sulfate method according to Dubois’ report [26 (link)]. All chemical standards were of high-performance liquid chromatography grade.
The total phenolic content assay was determined by the Folin–Ciocalteu method. The protein content assay was determined via the Coomassie brilliant blue method. Amino acid content assay was determined using the ninhydrin colorimetry method. The caffeine and tea catechins assay was determined using the Shimadzu LC-2010A HT HPLC system (Shimadzu Corporation, Tokyo, Japan). The above methods were implemented according to our previous report [25 (link)]. The total sugar content assay was determined by using the phonel-sulfate method according to Dubois’ report [26 (link)]. All chemical standards were of high-performance liquid chromatography grade.
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