The comparison of epigallocatechin gallate levels in matcha powders in ceremonial, premium and culinary grade by HPLC method

Ravinda Landau

dc.contributor.author	Ravinda Landau	en_US
dc.date.accessioned	2025-08-19T08:29:01Z
dc.date.available	2025-08-19T08:29:01Z
dc.date.issued	2024
dc.identifier.uri	http://mfuir.mfu.ac.th:80/xmlui/handle/123456789/1062
dc.description	Independent Study (M.Sc.) -- Anti-Aging and Regenerative Science, School of Anti-Aging and Regenerative Medicine. Mae Fah Luang University, 2024	en_US
dc.description.abstract	This study compared EGCG content across ceremonial, premium, and culinary-grade matcha powders from Uji, Shizuoka, and Kagoshima using high-performance liquid chromatography (HPLC). A total of 27 samples were analyzed, and results showed that premium-grade matcha had the highest average EGCG concentration (19.28 mg/g), followed by culinary (13.60 mg/g) and ceremonial (8.19 mg/g). However, statistical analysis revealed no significant differences between the grades. Contrary to popular belief, ceremonial-grade matcha did not consistently contain the highest EGCG levels. These findings suggest that matcha grade and price are not reliable indicators of antioxidant potency. Premium-grade matcha may offer better value for those seeking health benefits associated with EGCG. Further studies are recommended to explore additional bioactive compounds and a larger sample size.	en_US
dc.language.iso	en	en_US
dc.publisher	Mae Fah Luang University. Learning Resources and Educational Media Centre	en_US
dc.subject	Matcha	en_US
dc.subject	Ceremonial Grade	en_US
dc.subject	Premium Grade	en_US
dc.subject	Culinary Grade	en_US
dc.subject	EGCG	en_US
dc.subject	Catechin	en_US
dc.subject	Antioxidant	en_US
dc.subject	HPLC	en_US
dc.title	The comparison of epigallocatechin gallate levels in matcha powders in ceremonial, premium and culinary grade by HPLC method	en_US
dc.type	Thesis	en_US
dc.contributor.advisor	Phakkharawat Sittiprapaporn