Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas

Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, time of harvest, and conventional vs. organic cultivation. Eleven green-tea powders were used in the analyses performed using spectrophotometric methods (Trolox equivalent antioxidant capacity, Ferric-Ion-Reducing Antioxidant Power, Total Polyphenol Content, Total Flavonoid Content, Vitamin C Content) and HPLC methods (polyphenolic acids, flavonoids, and caffeine). Antioxidant capacity ranged from 7.26 to 9.54 mM Trolox equivalent/L while reducing power ranged from 1845.45 to 2266.12 Fe(II)/L. Total phenolic content amounted to 820.73–1017.83 mg gallic acid equivalent/L, and total flavonoid content was 864.71–1034.40 mg rutin equivalent /L. A high vitamin C content was found, ranging from 38.92 to 70.15 mg/100 mL. Additionally, a high content of caffeine that ranged between 823.23 and 7313.22 mg/L was noted. Moreover, a high content of polyphenolic compounds, including epicatechin gallate, myricetin, gallic acid, and 4—hydroxybenzoic acid, was found. The phytochemical composition and antioxidant properties depended on the harvest time, type of cultivation, and country of origin. Therefore, Matcha tea infusions have been shown to be a valuable source of antioxidants that can be used in the daily diet.