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Methylxanthines and Phenolics Content Extracted during the Consumption of Mate ( Ilex paraguariensis St. Hil) Beverages

2010; American Chemical Society; Volume: 58; Issue: 4 Linguagem: Inglês

10.1021/jf903781w

1520-5118

Adriana Dillenburg Meinhart, Carolina Schaper Bizzotto, Cristiano Augusto Ballus, A. C. P. Rybka, Merenice Roberto Sobrinho, Romina Sofia Cerro-Quintana, José Teixeira-Filho, Helena Teixeira Godoy,

Agricultural and Food Sciences

"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.