Huang Wen-Ying, Lee Pei-Chi, Hsu Jaw-Cherng, Lin Yu-Ru, Chen Hui-Ju, Lin Yung-Sheng
Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, Taiwan.
Department of Cosmetic Science, National Tainan Junior College of Nursing, West Central, Tainan 70043, Taiwan.
ScientificWorldJournal. 2014 Feb 24;2014:768742. doi: 10.1155/2014/768742. eCollection 2014.
Yerba mate tea is known as one of the most popular nonalcoholic beverages favoured by South Americans due to its nutrition facts and medicinal properties. The processing of yerba mate tea is found to affect the properties of its final forms. This study presents an investigation into the effects of water sources on the dissolution of yerba mate extract powders. Comparisons were conducted between yerba mate teas prepared by dissolving yerba mate extract powders into tap water and deionized water. Topics to be explored in this work are the major compositions and antioxidant activities, including total phenol content, reducing power, DPPH scavenging activity, and ABTS(+)• scavenging capacity. It is indicated that there is little difference for antioxidant activities and major constituents of yerba mate teas between both water sources. However, a deeper color is seen in the tap water case, resulting from the reaction between tannic acid and ions. This research finding can be treated as a way to benefit the yerba mate tea processing for applications.
马黛茶因其营养成分和药用特性，被认为是南美最受欢迎的非酒精饮料之一。研究发现，马黛茶的加工过程会影响其最终产品的特性。本研究对水源对马黛茶提取物粉末溶解的影响进行了调查。将马黛茶提取物粉末分别溶解于自来水和去离子水中，制备马黛茶并进行比较。本研究将探讨的主题包括主要成分和抗氧化活性，如总酚含量、还原能力、DPPH清除活性和ABTS(+)•清除能力。结果表明，两种水源制备的马黛茶在抗氧化活性和主要成分方面差异不大。然而，用自来水制备的马黛茶颜色更深，这是由于单宁酸与离子之间的反应所致。这一研究结果可为马黛茶加工应用提供有益参考。
