Mate (Ilex paraguariensis) tea preparations: Understanding the extraction of volatile and non-volatile compounds upon variations of the traditional consecutive infusions

Author:

Kaltbach Pedro,Ballert Silvia,Gillmeister Marit,Kabrodt Kathrin,Schellenberg Ingo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Berkai, D., & Braga, C. A. (2000). 500 anos de história da erva-mate (1st ed.). Cone Sul LTDA.

2. Automated headspace solid-phase dynamic extraction to analyse the volatile fraction of food matrices;Bicchi;Journal of Chromatography A,2004

3. Recent advances on Ilex paraguariensis research: Minireview;Bracesco;Journal of Ethnopharmacology,2011

4. Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals;Colpo;Food Chemistry,2016

5. Gaúcho serrano - Usos e costumes;da Fonseca,2015

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