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Elemental characterization of commercial mate tea leaves (Ilex paraguariensis A. St.-Hil.) before and after hot water infusion using ion beam techniques.
J Agric Food Chem. 2007 Feb 07; 55(3):741-6.JA

Abstract

Ilex paraguariensis A. St.-Hil. is used to prepare a traditional tealike beverage widely appreciated in Argentina, Paraguay, Uruguay, and southern Brazil. In these countries, the tea is popularly known as mate or chimarrão. The aim of this work is to characterize the elemental composition of commercial Ilex paraguariensis and determine the portion of each element present in the leaves that is eluted in the water during the infusion process and consequently ingested by the drinker. Using the particle-induced X-ray emission technique, we verified the presence of Mg, Al, Si, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, and Rb at different concentrations, which accounts for about 3.4% of the total mass. The results show a loss of about 90% of K and Cl, 50% of Mg and P, and 20% of Mn, Fe, Cu, Zn, and Rb by the leaves after the infusion. The volume of water used in the infusion affects only the concentration of elements such as Cl, P, K, and Mg until the first 600 mL of water, where a steep decrease in the concentration of these elements was observed in brewed leaves. Furthermore, higher water temperatures (typical temperatures used in infusions, between 80 and 100 degrees C) favor the extraction of K and Cl into the infusion, while the concentration of other elements remains practically constant as a function of temperature.

Authors+Show Affiliations

Instituto de Física, Universidade Federal do Rio Grande do Sul, Caixa Postal 15051, CEP 91501-970, Porto Alegre (RS), Brazil. raq109@rsphysse.anu.edu.auNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17263469

Citation

Giulian, Raquel, et al. "Elemental Characterization of Commercial Mate Tea Leaves (Ilex Paraguariensis A. St.-Hil.) Before and After Hot Water Infusion Using Ion Beam Techniques." Journal of Agricultural and Food Chemistry, vol. 55, no. 3, 2007, pp. 741-6.
Giulian R, Santos CE, Shubeita Sde M, et al. Elemental characterization of commercial mate tea leaves (Ilex paraguariensis A. St.-Hil.) before and after hot water infusion using ion beam techniques. J Agric Food Chem. 2007;55(3):741-6.
Giulian, R., Santos, C. E., Shubeita, S. d. e. . M., Silva, L. M., Dias, J. F., & Yoneama, M. L. (2007). Elemental characterization of commercial mate tea leaves (Ilex paraguariensis A. St.-Hil.) before and after hot water infusion using ion beam techniques. Journal of Agricultural and Food Chemistry, 55(3), 741-6.
Giulian R, et al. Elemental Characterization of Commercial Mate Tea Leaves (Ilex Paraguariensis A. St.-Hil.) Before and After Hot Water Infusion Using Ion Beam Techniques. J Agric Food Chem. 2007 Feb 7;55(3):741-6. PubMed PMID: 17263469.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Elemental characterization of commercial mate tea leaves (Ilex paraguariensis A. St.-Hil.) before and after hot water infusion using ion beam techniques. AU - Giulian,Raquel, AU - Santos,Carla Eliete Iochims dos, AU - Shubeita,Samir de Moraes, AU - Silva,Luiza Manfredi da, AU - Dias,Johnny Ferraz, AU - Yoneama,Maria Lúcia, PY - 2007/2/1/pubmed PY - 2007/5/5/medline PY - 2007/2/1/entrez SP - 741 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 3 N2 - Ilex paraguariensis A. St.-Hil. is used to prepare a traditional tealike beverage widely appreciated in Argentina, Paraguay, Uruguay, and southern Brazil. In these countries, the tea is popularly known as mate or chimarrão. The aim of this work is to characterize the elemental composition of commercial Ilex paraguariensis and determine the portion of each element present in the leaves that is eluted in the water during the infusion process and consequently ingested by the drinker. Using the particle-induced X-ray emission technique, we verified the presence of Mg, Al, Si, P, S, Cl, K, Ca, Ti, Mn, Fe, Cu, Zn, and Rb at different concentrations, which accounts for about 3.4% of the total mass. The results show a loss of about 90% of K and Cl, 50% of Mg and P, and 20% of Mn, Fe, Cu, Zn, and Rb by the leaves after the infusion. The volume of water used in the infusion affects only the concentration of elements such as Cl, P, K, and Mg until the first 600 mL of water, where a steep decrease in the concentration of these elements was observed in brewed leaves. Furthermore, higher water temperatures (typical temperatures used in infusions, between 80 and 100 degrees C) favor the extraction of K and Cl into the infusion, while the concentration of other elements remains practically constant as a function of temperature. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17263469/Elemental_characterization_of_commercial_mate_tea_leaves__Ilex_paraguariensis_A__St__Hil___before_and_after_hot_water_infusion_using_ion_beam_techniques_ L2 - https://doi.org/10.1021/jf062456r DB - PRIME DP - Unbound Medicine ER -