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Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages.
J Agric Food Chem. 2010 Feb 24; 58(4):2188-93.JA

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.

Authors+Show Affiliations

Department of Food Science, Faculty of Food Engineering, University of Campinas, PO Box 6121, 13083-862 Campinas, SP, Brazil.No affiliation info availableNo affiliation info availableNo 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

20058928

Citation

Meinhart, Adriana Dillenburg, et al. "Methylxanthines and Phenolics Content Extracted During the Consumption of Mate (Ilex Paraguariensis St. Hil) Beverages." Journal of Agricultural and Food Chemistry, vol. 58, no. 4, 2010, pp. 2188-93.
Meinhart AD, Bizzotto CS, Ballus CA, et al. Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages. J Agric Food Chem. 2010;58(4):2188-93.
Meinhart, A. D., Bizzotto, C. S., Ballus, C. A., Poloni Rybka, A. C., Sobrinho, M. R., Cerro-Quintana, R. S., Teixeira-Filho, J., & Godoy, H. T. (2010). Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages. Journal of Agricultural and Food Chemistry, 58(4), 2188-93. https://doi.org/10.1021/jf903781w
Meinhart AD, et al. Methylxanthines and Phenolics Content Extracted During the Consumption of Mate (Ilex Paraguariensis St. Hil) Beverages. J Agric Food Chem. 2010 Feb 24;58(4):2188-93. PubMed PMID: 20058928.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages. AU - Meinhart,Adriana Dillenburg, AU - Bizzotto,Carolina Schaper, AU - Ballus,Cristiano Augusto, AU - Poloni Rybka,Ana Cecília, AU - Sobrinho,Merenice Roberto, AU - Cerro-Quintana,Romina Sofia, AU - Teixeira-Filho,José, AU - Godoy,Helena Teixeira, PY - 2010/1/12/entrez PY - 2010/1/12/pubmed PY - 2010/5/29/medline SP - 2188 EP - 93 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 4 N2 - "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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20058928/Methylxanthines_and_phenolics_content_extracted_during_the_consumption_of_mate__Ilex_paraguariensis_St__Hil__beverages_ L2 - https://doi.org/10.1021/jf903781w DB - PRIME DP - Unbound Medicine ER -