A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages

Vanessa Hartwig, Luis Brumovsky and Maria Fretes

Journal of Food Research, 2012, vol. 1, issue 3

Abstract: The total polyphenol content (TPC) of three maté (Ilex paraguariensis St. Hil.) beverages under typical consumer conditions in Argentina: Hot Maté, Cold Maté and Maté tea-bag, were determined.TPC was measured by the Folin-Ciocalteu method and expressed as gallic and chlorogenic acid equivalents (GAE and CAE, respectively). In Hot Maté, the intake would be 5.15 ± 0.55 g CAE /500 mL and 2.9 ±0.4 g GAE/500 mL; in Cold Maté, the intake would be 1.9 ± 0.4 g CAE /500 mL and 1.1 ± 0.2 g GAE/500 mL; one cup of Maté Tea-bag infusion (200 mL) contains between 0.55 ± 0.05 g CAE and 0.295 ± 0.015 g GAE. Comparison of the TPC of several beverages provided evidence that beverages of maté are rich sources of antioxidant phenolics. Among several ways of consumption of maté, the Hot Maté provides the highest intake of total polyphenols.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2012
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