Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Bioeconomy Research Institute, Agriculture Academy, Vytautas Magnus University, Donelaicio 58, 44248 Kaunas, Lithuania.
Molecules. 2024 May 31;29(11):2590. doi: 10.3390/molecules29112590.
Yerba Mate drink made from dried and crushed leaves and twigs of Paraguayan holly ( A. St.-Hil.), which is a valuable source of bioactive substances, in particular antioxidants. The available literature lacks data on changes in the content and profile of bioactive compounds such as tannins, caffeine, the phenolic acid profile of flavonoids and carotenoids, as well as total polyphenol content and antioxidant activity in Yerba Mate infusions depending on different brewing conditions, and how different brewing conditions affect the physicochemical properties of these infusions. Therefore, this study evaluated the physicochemical properties of dried and Yerba Mate infusions prepared via single and double brewing processes at 70 °C and 100 °C. The organoleptic evaluation, as well as the instrumental color measurement, showed significant changes in the total color difference (Δ) and the *** chromatic coordinates of dried Yerba Mate samples and their infusions. Moreover, the research showed higher contents of tannins (mean 1.36 ± 0.14 g/100 g d.m.), caffeine (mean 17.79 ± 3.49 mg/g d.m.), carotenoids (mean 12.90 ± 0.44 μg/g d.m.), phenolic acids (mean 69.97 ± 7.10 mg/g d.m.), flavonoids (mean 5.47 ± 1.78 mg/g d.m.), total polyphenols (mean 55.26 ± 8.51 mg GAE/g d.m.), and antioxidant activity (mean 2031.98 ± 146.47 μM TEAC/g d.m.) in single-brewed Yerba Mate infusions compared to double-brewed (0.77 ± 0.12 g/100 g d.m., 14.28 ± 5.80 mg/g d.m., 12.67 ± 0.62 μg/g d.m., 57.75 ± 8.73 mg/g d.m., 3.64 ± 0.76 mg/g d.m., 33.44 ± 6.48 mg GAE/g d.m. and 1683.09 ± 155.34 μM TEAC/g d.m., respectively). In addition, infusions prepared at a lower temperature (70 °C) were characterized by a higher content of total polyphenols and higher antioxidant activity, in contrast to the tannin and carotenoid contents, the levels of which were higher at 100 °C than at 70 °C. Considering the high amount of bioactive ingredients, in particular antioxidants, and a wide range of health benefits, it is worth including Yerba Mate in the daily diet.
马黛茶由巴拉圭冬青（A. St.-Hil.）的干叶和小枝制成，是生物活性物质的宝贵来源，特别是抗氧化剂。现有文献缺乏关于单宁、咖啡因、类黄酮和类胡萝卜素的酚酸谱以及总多酚含量和抗氧化活性在马黛茶浸液中随不同酿造条件而变化的信息，以及不同酿造条件如何影响这些浸液的物理化学性质。因此，本研究评估了在 70°C 和 100°C 下通过单泡和双泡工艺制备的干燥马黛茶和马黛茶浸液的物理化学性质。感官评价以及仪器颜色测量显示，干燥的马黛茶样品及其浸液的总色差（Δ）和***色度坐标发生了显著变化。此外，研究表明，单宁（平均 1.36±0.14 g/100 g d.m.）、咖啡因（平均 17.79±3.49 mg/g d.m.）、类胡萝卜素（平均 12.90±0.44 μg/g d.m.）、酚酸（平均 69.97±7.10 mg/g d.m.）、类黄酮（平均 5.47±1.78 mg/g d.m.）、总多酚（平均 55.26±8.51 mg GAE/g d.m.）和抗氧化活性（平均 2031.98±146.47 μM TEAC/g d.m.）的含量在单泡马黛茶浸液中高于双泡（0.77±0.12 g/100 g d.m.、14.28±5.80 mg/g d.m.、12.67±0.62 μg/g d.m.、57.75±8.73 mg/g d.m.、3.64±0.76 mg/g d.m.、33.44±6.48 mg GAE/g d.m.和 1683.09±155.34 μM TEAC/g d.m.）。此外，在较低温度（70°C）下制备的浸液具有更高的总多酚含量和更高的抗氧化活性，而单宁和类胡萝卜素的含量则更高，在 100°C 下的含量高于在 70°C 下的含量。考虑到高含量的生物活性成分，特别是抗氧化剂，以及广泛的健康益处，将马黛茶纳入日常饮食是值得的。
