Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/87305
Type: Capítulo de livro
Title: Antioxidant Activity Of Maté Tea And Effects Of Processing
Author: Berte K.
Rodriguez-Amaya D.B.
Hoffmann-Ribani R.
Junior A.M.
Abstract: Maté tea is a popular beverage made from the leaves and stems of the yerba-maté (. Ilex paraguariensis Auguste Saint Hillaire), a plant native to the southern part of South America (Argentina, Brazil, and Paraguay). The commercial products derived from the processing of yerba-maté are used in the preparation of several types of beverages appreciated for their peculiar bitter taste and functional properties (antioxidant, stimulant, diuretic, hypocholesterolemic, and hepatoprotective). The bulk of harvested yerba-maté leaves are used in the preparation of teas (known as maté tea), a partial infusion drink with hot water (. chimarrão), and a total infusion cold drink (. tererê). Important compounds found in maté products are caffeoyl derivatives, methylxanthines, and flavonoids. The conditions for the processing of yerba-maté vary widely, depending on the manufacturer and the desired style and flavor of maté tea, which is reflected in somewhat diverging results on processing effects on bioactive compounds. Nevertheless, processing tends to reduce methylxanthines, such as caffeine, but increases the content of polyphenols, such as the caffeoyl derivatives, resulting in higher antioxidant activity. © 2014 Elsevier Inc. All rights reserved.
Editor: Elsevier Inc.
Rights: fechado
Identifier DOI: 10.1016/B978-0-12-404738-9.00015-5
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84902216399&partnerID=40&md5=dd7bb6a112ac0967e6ae706238601dc1
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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