Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions

Author:

Bastos Deborah H. Markowicz,Ishimoto Emília Y.,Ortiz M. Marques Marcia,Fernando Ferri Adalberto,Torres Elizabeth A.F.S.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Adams, R.P., 1995. Identification of Essential Oil Components by Gas Chromatography/mass spectroscopy. Allure, USA, 469pp.

2. Comparison of catechins and aromas among different green teas using HPLC/SPME-GC;Baptista;Food Research International,1998

3. The chlorogenic acid and caffeine content of yerba mate (Ilex paraguariensis) beverages Acta Farm;Bastos;Bonaerense, Buenos Aires,2005

4. Antioxidant activity of a botanical extract preparation of Ilex paraguariensis: prevention of DNA double-strand breaks in Saccharomyces cerevisiae and human low-density lipoprotein oxidation;Bracesco;Journal of Alternative and Complementary Medicine,2003

5. The total reactive antioxidant potential (TRAP) and total antioxidant reactivity (TAR) of Ilex paraguayensis extracts and red wine;Campos;Journal of the Brazilean Chemical Society,1996

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