Antioxidant Properties of Hot and Cold Yerba Mate
Author Information
Author(s): Płatkiewicz Julia, Okołowicz Daniel, Frankowski Robert, Grześkowiak Tomasz, Jeszka-Skowron Magdalena, Zgoła-Grześkowiak Agnieszka
Primary Institution: Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poland
Hypothesis
The study aims to show the differences in the content of antioxidant compounds between hot- and cold-prepared mate beverages.
Conclusion
Hot-prepared yerba mate infusions contain significantly more active compounds and exhibit greater antioxidant activity compared to cold-prepared infusions.
Supporting Evidence
- Hot-prepared infusions showed greater antioxidant activity in ABTS and DPPH tests.
- Cold-prepared beverages with additives had higher antioxidant activity than those without.
- The study optimized extraction conditions for both hot and cold yerba mate infusions.
Takeaway
This study found that making yerba mate with hot water gives it more healthy stuff than making it with cold water.
Methodology
The antioxidant capacity was tested using Folin–Ciocalteu, ABTS, and DPPH assays, and a comprehensive analysis of constituents was performed using LC-MS/MS.
Limitations
The study only included one sample of Ilex guayusa, which may not represent the full range of yerba mate products.
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website