Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions

Katarzyna Janda 1 , Karolina Jakubczyk 1 , Agnieszka Łukomska 2 , Irena Baranowska-Bosiacka 3 , Ewa Rębacz-Maron 4 , Karolina Dec 1 , Joanna Kochman 1  and Izabela Gutowska 5
  • 1 Pomeranian Medical University in Szczecin, 71-460, Szczecin, Poland
  • 2 Nencki Institute of Experimental Biology PAS, 02-093, Warsaw, Poland
  • 3 Pomeranian Medical University in Szczecin, 70-111, Szczecin, Poland
  • 4 University of Szczecin, 71-415, Szczecin, Poland
  • 5 Pomeranian Medical University in Szczecin, 70-111, Szczecin, Poland

Abstract

Yerba mate is a source of biologically active substances. The aim was to determine whether the place of origin of Yerba and the brewing method have any influence on the levels of Ca, Mg and Fe and antioxidant activity of infusions. Samples were steeped in cold water (25°C) and hot water (three consecutive infusions with 85°C water). Infusions had a high antioxidant activity and high Mg level. The levels of elements and the antioxidant activity were influenced by the brewing method. There were no significant differences in the examined parameters depending on the country of origin. The results on the levels of elements and the antioxidant activity indicate that the most efficient brewing method was infusion in hot water. The highest levels of elements were found in first infusions, with the highest antioxidant activity in the third infusions.

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