The release of organic acids and low molecular weight carbohydrates from matcha tea after in vitro digestion

HIGHLIGHTS

• What: The aim of this research was to assess the contents of individual low molecular weight carbohydrates and organic acids in the native and undigested portions of matcha powders using a high-performance_liquid_chromatography method with the spectrophotometric and refractometric detection. Phenolic substances, amino_acids and xanthine alkaloids have already been described in the literature ; for this reason, the purpose of the study was to analyze the contents and digestibility of other analytes participating in the taste profile of matcha tea. The results agree with the studies presented by Shirai and Morita and Tuji . This research work provides data . . .
  

   

  

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