Różewska Anna, Proch Jędrzej, Niedzielski Przemysław
Department of Analytical Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland.
Foods. 2024 Feb 6;13(4):509. doi: 10.3390/foods13040509.
The more yerba mate infusions that are consumed, the larger the amount of grounds generated. What is more, both the infusion and the residues after brewing remain rich elements. Therefore, a strategy for the three-stage assessment of the element content was presented. A new brewing method was based on dynamic extraction, ensuring both the ease of preparing the infusion and recovering the grounds. In turn, microwave-assisted acid mineralization was used to decompose the leaves and twigs of yerba mate before and after brewing. In total, 30 products were analyzed by ICP OES in three fractions each, i.e., dry yerba mate, infusion, and grounds, to determine up to 25 elements. The elemental composition was considered in terms of the country of origin, type, or composition of yerba mate. The extraction percentages obtained with dynamic extraction were comparable to previously used ultrasound-assisted extraction, as well as data from the literature. The three-stage strategy is a novel approach in yerba mate studies, and it may be a model procedure for the laboratory preparation of yerba mate grounds (waste that can be re-used, e.g., a natural fertilizer).
饮用的马黛茶冲泡液越多，产生的茶渣量就越大。此外，冲泡液和冲泡后的残渣都富含多种元素。因此，提出了一种对元素含量进行三阶段评估的策略。一种新的冲泡方法基于动态萃取，既保证了冲泡液制备的简便性，又能回收茶渣。反过来，微波辅助酸矿化法用于分解冲泡前后的马黛茶叶子和嫩枝。总共对30种产品进行了分析，每种产品分为三个部分，即干燥的马黛茶、冲泡液和茶渣，通过电感耦合等离子体发射光谱法（ICP OES）测定多达25种元素。从马黛茶的原产国、类型或成分方面考虑其元素组成。动态萃取获得的萃取率与先前使用的超声辅助萃取以及文献数据相当。三阶段策略是马黛茶研究中的一种新方法，它可能是实验室制备马黛茶茶渣（可再利用的废料，例如天然肥料）的标准程序。
