Maissa Dely*, Hassouna Mnasser and Melika Mankai

University of Carthage, Research Laboratory: Technological Innovation and Food Security (LR22-AGR01), Higher Institute of Food Industries of Tunisia (ESIAT), Tunis, Tunisia

*Corresponding Author: Maissa Dely, University of Carthage, Research Laboratory: Technological Innovation and Food Security (LR22-AGR01), Higher Institute of Food Industries of Tunisia (ESIAT), Tunis, Tunisia.

Received: March 24, 2025; Published: May 22, 2025

Abstract

Matcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking. Selecting the right matcha is crucial to its manufacture. This study organoleptically and physicochemically evaluated three types of matcha tea powder, measuring color (Lab*), water content, water solubility index, water holding capacity, pH, ◦Brix, as well as protein and lipid contents. In addition, flavonoids, total polyphenols and antioxidant activity were assessed. Matcha M1 showed the best antioxidant performance and the highest protein content (27,656 ± 0,134%), significantly higher than M2 and M3. It also showed the highest luminosity (L*), followed by M3, while M2 had the lowest luminosity. M1's pH was also the lowest (5,623 ± 0,025), contributing to better microbiological stability. M1 was preferred by consumers in sensory evaluation.
This study clarified that matcha can exhibit significant flavor differences between brands and provided a theoretical basis for the selection and application of matcha in tea products.

Keywords:Matcha (Camellia sinensis); Total polyphenols; Organoleptic evaluation; Antioxidant activity; Protein content

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Citation

Citation: Maissa Dely., et al. “Analysis of Variations in Matcha Components Across Different Brands on the Tunisian Market".Acta Scientific Nutritional Health 9.6 (2025): 39-50.

Copyright

Copyright: © 2025 Maissa Dely., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.