Wpływ krotności parzenia na właściwości przeciwutleniające naparów yerba mate

Influence of the Multiplicity Yerba Mate Brewing on the Antioxidant Activity of the Beverages
Abstract: 

Infusions prepared from yerba mate are good sources of antioxidants, especially polyphenols, that are very important to its healthy and sensory properties. The presence of these compounds largely depends on the method and multiplicity of brewing. The aim of this work is to evaluate the influence of the multiplicity of brewing on the antioxidant activity of yerba mate beverages prepared from Ilex paraguariensis. It was found that each subsequent yerba mate brewing reduces the antioxidant properties of beverages. It was found that each subsequent yerba mate brewing statistically important reduces the total content of polyphenols. The change in total polyphenols content was reduced even by approximately 85%.

Napary yerba mate są bogatym źródłem antyoksydantów, w tym szczególnie związków polifenolowych, które decydują o ich walorach zdrowotnych i sensorycznych. Obecność tych związków w dużej mierze zależy od sposobu i krotności parzenia. Celem artykułu było określenie wpływu krotności parzenia na właściwości przeciwutleniające naparów przygotowanych z liści ostrokrzewu Ilex paraguariensis. Stwierdzono, że każde kolejne parzenie yerba mate obniża właściwości antyoksydacyjne naparów oraz że krotność parzenia yerba mate statystycznie istotnie wpływała na zmniejszenie zawartości związków polifenolowych w przygotowanych naparach. Całkowita zmiana sięgała nawet około 85%.

Keywords en: 
yerba mate, polifenole, właściwości antyoksydacyjne
Keywords: 
yerba mate, polyphenols, antioxidants activity
Issue: 
Pages: 
9
18
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References: 

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Citation pattern: Dmowski P., Post L., Wpływ krotności parzenia na właściwości przeciwutleniające naparów yerba mate, Zeszyty Naukowe Akademii Morskiej w Gdyni, Nr 104, str. 9-18, 2018

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