Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/56654
Type: Artigo de periódico
Title: Methylxanthines and Phenolics Content Extracted during the Consumption of Mate (Ilex paraguariensis St. Hil) Beverages
Author: Meinhart, AD
Bizzotto, CS
Ballus, CA
Rybka, ACP
Sobrinho, MR
Cerro-Quintana, RS
Teixeira, J
Godoy, HT
Abstract: Chimarrao and "terere" are popular beverages consumed in South America prepared using mate (Ilex paraguariensis St. Hil.). "Chimarrao" consists of a partial infusion where hot water is added, while "terere" is a total infusion, with addition of cold water. This study was designed to simulate preparation of these beverages for consumption, in order to estimate the total amount of xanthines and phenolic compounds in aqueous extracts that would be ingested by the consumer. Different commercial types of mate were employed for "chimarrao" preparation (native, smooth, traditional, and course-ground), and these were compared to "terere". In "chimarrao", beverages from coarse-ground mate showed the highest levels of xanthines. However, "terere" presented quantities 2.5 times higher than the beverage of the coarse-ground mate. Considering the total phenolics in "chimarrao", there was no difference between the types of herbs, but in "terere", the extraction of almost all of the phenolics was observed.
Subject: Ilex paraguariensis St. Hil
mate herb
"chimarrao"
"terere"
caffeine
theobromine
total phenolic compounds
capillary electrophoresis
Country: EUA
Editor: Amer Chemical Soc
Rights: fechado
Identifier DOI: 10.1021/jf903781w
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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