A Head-To-Head Comparative Study on the Total Antioxidant Capacity of Matcha Latte with Various Milk Types
Keywords:
Matcha latte, Milk types, Total antioxidant capacity, ORAC, Tea polyphenolsAbstract
Matcha latte is popular among health-conscious consumers because matcha contains catechins with strong antioxidant activity. However, the composition of different types of milk may influence the antioxidant capacity of matcha through protein–polyphenol interactions. This study aimed to compare the total antioxidant capacity (TAC) of matcha lattes prepared with various types of milk under conditions that mimic real-life consumption. This experimental laboratory study used a single commercial matcha powder prepared with cow’s milk, oat milk, almond milk, and soy milk (three brands for each type), along with water-based matcha as the control, resulting in a total of 13 samples. TAC was measured using the Oxygen Radical Absorbance Capacity (ORAC) assay, and group differences were analyzed using one-way ANOVA followed by Tukey’s HSD test. Matcha lattes prepared with different types of milk showed significantly different ORAC values (p < 0.05). Cow’s-milk matcha latte had the highest ORAC value (5,465 µmol TE/L), whereas water-based matcha had the lowest (2,192 µmol TE/L). Soy, oat, and almond milk lattes showed similar intermediate values. These findings indicate that milk type affects the antioxidant capacity of matcha latte and may help guide consumers and café operators in selecting milk options that better preserve the antioxidant potential of matcha beverages.
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