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

Abstract

<p>The total polyphenol content (TPC) of three <em>maté </em>(<em>Ilex paraguariensis </em>St. Hil.) beverages under typical consumer conditions in Argentina: Hot <em>Maté</em>, Cold <em>Maté </em>and <em>Maté </em>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 <em>Maté</em>, the intake would be 5.15 ± 0.55 g CAE /500 mL and 2.9 ±0.4 g GAE/500 mL; in Cold <em>Maté</em>, the intake would be 1.9 ± 0.4 g CAE /500 mL and 1.1 ± 0.2 g GAE/500 mL; one cup of <em>Maté </em>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 <em>maté </em>are rich sources of antioxidant phenolics. Among several ways of consumption of <em>maté</em>, the Hot <em>Maté </em>provides the highest intake of total polyphenols.</p>