Mineral and trace element composition after digestion and leaching into matcha ice tea infusions (Camellia sinensis L.)

Since matcha includes all leaf parts seems desirable to measure contents of elements before and after digestibility. This paper examines in vitro digestibility, mineral trace element digestion their leaching ability during ice tea processing. Digestibility values measured enzymatically reached 71.3 %. High K, Mg, Mn, Ca, Fe Zn were recorded by FAAS/ETAAS. Interestingly, concentrations non-digestible decreased the following order: K > Mg Mn ≥ Ca Na Se Hg. Matcha teas prepared using three different methods. Significant differences found not only between preparation methods, but also samples. Low factors for Na, identified (18, 21 37 %, respectively).