Antioxidant Capacity, Phenolic Compounds, and Other Constituents of Cold and Hot YerbaMate (Ilex paraguariensis) Infusions

Julia Płatkiewicz; Daniel Okołowicz; Robert Frankowski; Tomasz Grześkowiak; Magdalena Jeszka-Skowron; Agnieszka Zgoła-Grześkowiak

doi:10.3390/antiox13121467

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Title

Antioxidant Capacity, Phenolic Compounds, and Other Constituents of Cold and Hot YerbaMate (Ilex paraguariensis) Infusions

Authors

Julia Płatkiewicz (WTCH) ^{[ 1 ][ 7.6 ][ SzD ]}
Daniel Okołowicz (WTCH) ^{[ 2 ][ S ]}
Robert Frankowski (WTCH) ^{[ 2 ][ 7.6 ][ P ]}
Tomasz Grześkowiak
Magdalena Jeszka-Skowron
Agnieszka Zgoła-Grześkowiak (WTCH) ^{[ 2 ][ 7.6 ][ P ]}

^{[ 1 ]} Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ 2 ]} Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ SzD ]} doctoral school student | ^{[ S ]} student | ^{[ P ]} employee

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication

2024

Published in

Antioxidants

Journal year: 2024 | Journal volume: vol. 13 | Journal number: no. 12

Article type

scientific article

Publication language

english

Keywords

EN

yerba mate
Ilex paraguariensis
phenolic compounds
LC-MS/MS
optimization
extraction

Abstract

EN Yerba mate beverage is prepared from Ilex paraguariensis grown in South America, and its popularity still is increasing. The aim of this study was to show the differences in the content of antioxidant compounds between hot- and cold-prepared mate beverages. The antioxidant capacity of the infusions was tested using the Folin–Ciocalteu, ABTS, and DPPH assays. A comprehensive analysis of different phenolic and other constituents was performed with the use of high-performance liquid chromatography–tandem mass spectrometry (LC-MS/MS). The hot-prepared infusions on average contain considerably more active compounds than the cold-prepared infusions, which resulted in greater antioxidant activity of hot-prepared beverages. While the hot-prepared infusions of pure yerba mate contained a similar amount of bioactive compounds as those with different additives, for cold-prepared beverages, greater antioxidant activity was found for samples containing additives. In both conditions, the lowest antioxidant activity was noted for Ilex guayusa, which contained less rutin, caffeoylquinic acids, dicaffeoylquinic acids, and theobromine, but more caffeine.

Date of online publication

29.11.2024

Pages (from - to)

1467-1 - 1467-14

DOI

10.3390/antiox13121467

URL

https://doi.org/10.3390/antiox13121467

Comments

Article number: 1467

License type

CC BY (attribution alone)