Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions (2006)
- Authors:
- USP affiliated authors: BASTOS, DEBORAH HELENA MARKOWICZ - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.jfca.2005.03.002
- Subjects: MATE (QUÍMICA); ANÁLISE DE ALIMENTOS; ÓLEOS ESSENCIAIS (ANÁLISE); ANTIOXIDANTES
- Language: Inglês
- Abstract: The soluble solids content, total phenolic content (Folin-Ciocalteau method), antioxidant activity (ferric thiocyanate method) and essential oil composition of green mate and mate tea (roasted green mate) infusions were analysed. The essential oil was obtained by hydrodistillation, and the volatile compounds were separated by high resolution gas chromatography and identified by mass spectrum and Kovats index. Although the antioxidant activity of green mate and mate tea infusions were equivalent, the soluble solids content in green mate was higher (4.2 percent) than in mate tea infusions (3.2 percent). Important compounds that add flavor to plant infusions-such as linalool, present in high concentrations in the green mate essential oil-were oxidized into linalool oxides after roasting. Limonene decreased from 19.5 percent to 7.3 perceny, and furfural and methylfurfural were formed
- Imprenta:
- Source:
- Título do periódico: Journal of food composition and analysis
- ISSN: 0889-1575
- Volume/Número/Paginação/Ano: v. 19, n. 6/7, p. 538-543, 2006
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
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ABNT
BASTOS, Deborah Helena Markowicz et al. Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions. Journal of food composition and analysis, v. 19, n. 6/7, p. 538-543, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2005.03.002. Acesso em: 20 maio 2024. -
APA
Bastos, D. H. M., Ishimoto, E. Y., Marques, M. O. M., Ferri, A. F., & Torres, E. A. F. da S. (2006). Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions. Journal of food composition and analysis, 19( 6/7), 538-543. doi:10.1016/j.jfca.2005.03.002 -
NLM
Bastos DHM, Ishimoto EY, Marques MOM, Ferri AF, Torres EAF da S. Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions [Internet]. Journal of food composition and analysis. 2006 ; 19( 6/7): 538-543.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfca.2005.03.002 -
Vancouver
Bastos DHM, Ishimoto EY, Marques MOM, Ferri AF, Torres EAF da S. Essential oil and antioxidant activity of green mate and mate tea (Ilex paraguariensis) infusions [Internet]. Journal of food composition and analysis. 2006 ; 19( 6/7): 538-543.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfca.2005.03.002 - Antioxidant potential of tomatoes cultivated in organic and conventional systems
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Informações sobre o DOI: 10.1016/j.jfca.2005.03.002 (Fonte: oaDOI API)
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