Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions-Reference-Cited by-同舟云学术

Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions

Published:2020-03-01 Issue:1 Volume:22 Page:54-60
ISSN:1899-4741
Container-title:Polish Journal of Chemical Technology
language:en
Short-container-title:

Author:

Janda Katarzyna¹,Jakubczyk Karolina¹,Łukomska Agnieszka²,Baranowska-Bosiacka Irena³,Rębacz-Maron Ewa⁴,Dec Karolina¹,Kochman Joanna¹,Gutowska Izabela⁵

Affiliation:

1. Pomeranian Medical University in Szczecin , Department of Human Nutrition and Metabolomics , 24 Broniewskiego Street, 71-460 Szczecin , Poland

2. Nencki Institute of Experimental Biology PAS , 3 Pasteur Street, 02-093 Warsaw , Poland

3. Pomeranian Medical University in Szczecin , Department of Biochemistry , 71 Powstańców Wlkp. Street, 70-111 Szczecin , Poland

4. University of Szczecin , Department of Vertebrate Zoology and Anthropology , 13 Wąska Street 13, 71-415 Szczecin , Poland

5. Pomeranian Medical University in Szczecin , Department of Medical Chemistry , 71 Powstańców Wlkp. Street, 70-111 Szczecin , Poland

Abstract

Abstract Yerba mate is a source of biologically active substances. The aim was to determine whether the place of origin of Yerba and the brewing method have any influence on the levels of Ca, Mg and Fe and antioxidant activity of infusions. Samples were steeped in cold water (25°C) and hot water (three consecutive infusions with 85°C water). Infusions had a high antioxidant activity and high Mg level. The levels of elements and the antioxidant activity were influenced by the brewing method. There were no significant differences in the examined parameters depending on the country of origin. The results on the levels of elements and the antioxidant activity indicate that the most efficient brewing method was infusion in hot water. The highest levels of elements were found in first infusions, with the highest antioxidant activity in the third infusions.

Publisher

Walter de Gruyter GmbH

Subject

General Chemical Engineering,General Chemistry,Biotechnology

Link

https://www.sciendo.com/pdf/10.2478/pjct-2020-0008

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