Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351287
Type: Artigo
Title: The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: an optimization study
Author: Silveira, Tayse Ferreira Ferreira da
Meinhart, Adriana Dillenburg
Ballus, Cristiano Augusto
Godoy, Helena Teixeira
Abstract: The consumption of tea beverages has increased 30% over the last decade, mainly due to the presence of bioactive compounds. Mate tea, produced by infusing the leaves and stems of Ilex paraguariensis, is the most widely consumed beverage in Brazil. The present study employed a central composite experimental design to optimize the transfer of rutin from the leaves and stems to the beverage during the infusion process. The optimum condition was applied to three batches of mate tea beverages from five commercial samples. Analysis of the rutin content was performed by high performance liquid chromatography coupled to a photo diodo array detector. The maximum rutin content in the beverage was obtained when the infusion was performed using 2 g of mate tea added to 100 mL of water at 72 °C and infused for 9 min. The commercial tea beverages prepared under these conditions contained from 0.16 to 1.1 mg of rutin in the ready-to-drink product
Subject: Rutina
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2013.09.024
Address: https://www.sciencedirect.com/science/article/pii/S0963996913005115
Date Issue: 2014
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.