Physicochemical characterization of different trademarks of compound Yerba Maté and their herbs

Scipioni, Griselda Patricia; Ferreyra, Darío; Schmalko, Miguel E.

doi:10.1590/s1516-89132007000400020

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Cited by 4 publications

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“…Additionally, they did not detect caffeic acid and kaempferol. Moreover,Scipioni et al (2007) determined the caffeine content in extracts obtained by soaking YM leaves of different brands in hot water (90°C, 1 hr) followed by filtration. They reported lower caffeine values (4.9-12.0 µg/g) compared to those obtained in the present study.…”

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confidence: 99%

Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage

Schenk

Ferrario

Schmalko

et al. 2021

J. Food Process. Preserv.

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This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged-canchada, and aged-canchada) were used. The aged-canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, caffeine, and kaempferol than green YME. It was selected for further analyses as it showed the

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confidence: 99%