Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion
In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies its polyphenolic profile and reduces bitterness, mak...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| author | Wei Qin Sunantha Ketnawa |
| author_facet | Wei Qin Sunantha Ketnawa |
| author_sort | Wei Qin |
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| description | In this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies its polyphenolic profile and reduces bitterness, making it a popular variation of green tea. In this study, RT was used for assessing how the roasting-induced changes influenced the tea’s bioaccessibility and stability under digestive conditions. A two-step gastrointestinal digestion model was applied to mimic real digestion. Total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP, and MIC) were measured at different digestion stages. Gastric conditions led to a 2.07-fold reduction in TPC and a 4.27-fold reduction in TFC. Digestive enzymes enhanced bioactive compound stability, with TPC and TFC bioaccessibility reaching 56% and 25% in the simulated digestion with digestive enzymes (MD) group, compared to 52% and 20% in the without digestive enzymes (WOE) group. Antioxidant activities were also better preserved, with antioxidant activity retention at 31% in the MD samples versus 19% in the WOE. These findings emphasize the key role of digestive enzymes in maintaining the antioxidant potential of roasted green tea during digestion, providing insight into future research on roasting methods and tea functionality for product development. |
| format | Article |
| id | doaj-art-8b8c641288a34b44b16c0f8374bdb636 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Foods |
| spelling | doaj-art-8b8c641288a34b44b16c0f8374bdb6362025-01-24T13:33:14ZengMDPI AGFoods2304-81582025-01-0114231110.3390/foods14020311Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal DigestionWei Qin0Sunantha Ketnawa1Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, JapanGraduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, JapanIn this study, the effects were explored of digestive enzymes and pH on the bioaccessibility of polyphenols, flavonoids, and antioxidant activities in Hojicha (roasted green tea, RT) infusions during simulated in vitro digestion. Roasting modifies its polyphenolic profile and reduces bitterness, making it a popular variation of green tea. In this study, RT was used for assessing how the roasting-induced changes influenced the tea’s bioaccessibility and stability under digestive conditions. A two-step gastrointestinal digestion model was applied to mimic real digestion. Total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP, and MIC) were measured at different digestion stages. Gastric conditions led to a 2.07-fold reduction in TPC and a 4.27-fold reduction in TFC. Digestive enzymes enhanced bioactive compound stability, with TPC and TFC bioaccessibility reaching 56% and 25% in the simulated digestion with digestive enzymes (MD) group, compared to 52% and 20% in the without digestive enzymes (WOE) group. Antioxidant activities were also better preserved, with antioxidant activity retention at 31% in the MD samples versus 19% in the WOE. These findings emphasize the key role of digestive enzymes in maintaining the antioxidant potential of roasted green tea during digestion, providing insight into future research on roasting methods and tea functionality for product development.https://www.mdpi.com/2304-8158/14/2/311roasted green teabioactive compoundsantioxidantin vitro digestionbioaccessibility |
| spellingShingle | Wei Qin Sunantha Ketnawa Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion Foods roasted green tea bioactive compounds antioxidant in vitro digestion bioaccessibility |
| title | Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion |
| title_full | Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion |
| title_fullStr | Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion |
| title_full_unstemmed | Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion |
| title_short | Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion |
| title_sort | exploring the bioaccessibility of roasted japanese green tea impact of simulated gastrointestinal digestion |
| topic | roasted green tea bioactive compounds antioxidant in vitro digestion bioaccessibility |
| url | https://www.mdpi.com/2304-8158/14/2/311 |
| work_keys_str_mv | AT weiqin exploringthebioaccessibilityofroastedjapanesegreenteaimpactofsimulatedgastrointestinaldigestion AT sunanthaketnawa exploringthebioaccessibilityofroastedjapanesegreenteaimpactofsimulatedgastrointestinaldigestion |