Antioxidant Capacity, Phenolic Compounds, and Other Constituents of Cold and Hot Yerba Mate (<i>Ilex paraguariensis</i>) Infusions
Yerba mate beverage is prepared from <i>Ilex paraguariensis</i> grown in South America, and its popularity still is increasing. The aim of this study was to show the differences in the content of antioxidant compounds between hot- and cold-prepared mate beverages. The antioxidant capacit...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/13/12/1467 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Yerba mate beverage is prepared from <i>Ilex paraguariensis</i> grown in South America, and its popularity still is increasing. The aim of this study was to show the differences in the content of antioxidant compounds between hot- and cold-prepared mate beverages. The antioxidant capacity of the infusions was tested using the Folin–Ciocalteu, ABTS, and DPPH assays. A comprehensive analysis of different phenolic and other constituents was performed with the use of high-performance liquid chromatography–tandem mass spectrometry (LC-MS/MS). The hot-prepared infusions on average contain considerably more active compounds than the cold-prepared infusions, which resulted in greater antioxidant activity of hot-prepared beverages. While the hot-prepared infusions of pure yerba mate contained a similar amount of bioactive compounds as those with different additives, for cold-prepared beverages, greater antioxidant activity was found for samples containing additives. In both conditions, the lowest antioxidant activity was noted for <i>Ilex guayusa</i>, which contained less rutin, caffeoylquinic acids, dicaffeoylquinic acids, and theobromine, but more caffeine. |
|---|---|
| ISSN: | 2076-3921 |