Harnessing Antioxidants: Investigating Plant and Animal Milk Variants in Matcha Tea's Health Benefits

Abstract

Shahad Alhazmy, Ulfat M. Omar*, Hanna Alhoraibi and Nouf Owdah Alshareef

Matcha, a finely ground green tea powder, is known for its exceptionally high antioxidant content, particularly catechins like epigallocatechin gallate. The addition of milk to tea is a common practice that may affect their antioxidant properties. This study investigated the effects of various milk types on matcha tea's antioxidant activity. Using total phenolic content, total flavonoid content, 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging, hydrogen peroxide scavenging, metal chelating activity, and ferric reducing power assays, we examined how cow's milk and plant-based alterna-tives (soy, almond, coconut, and oat milk) impact matcha's antioxidant capacity. Results showed that all milk types reduced matcha's antioxidant activity to varying degrees, with cow's milk having the most pronounced effect, followed by soy milk. Almond, oat, and coconut milk demonstrated less interference with matcha's antioxidant properties, respectively. The reduction in antioxidant activity was attributed to protein-polyphenol interactions, with the extent of reduction correlating with the protein content of the milk. These findings suggest that consumers seeking to maximize the health benefits of matcha may prefer consuming it without milk or choosing plant-based alternatives with lower protein content. This study con-tributes to our understanding of how dietary choices can influence the potential health benefits of antioxidant-rich beverages.