Effects of Water Quality on Dissolution of Yerba Mate Extract Powders
Yerba mate tea is known as one of the most popular nonalcoholic beverages favoured by South Americans due to its nutrition facts and medicinal properties. The processing of yerba mate tea is found to affect the properties of its final forms. This study presents an investigation into the effects of w...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/768742 |
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| author | Wen-Ying Huang Pei-Chi Lee Jaw-Cherng Hsu Yu-Ru Lin Hui-Ju Chen Yung-Sheng Lin |
| author_facet | Wen-Ying Huang Pei-Chi Lee Jaw-Cherng Hsu Yu-Ru Lin Hui-Ju Chen Yung-Sheng Lin |
| author_sort | Wen-Ying Huang |
| collection | DOAJ |
| description | Yerba mate tea is known as one of the most popular nonalcoholic beverages favoured by South Americans due to its nutrition facts and medicinal properties. The processing of yerba mate tea is found to affect the properties of its final forms. This study presents an investigation into the effects of water sources on the dissolution of yerba mate extract powders. Comparisons were conducted between yerba mate teas prepared by dissolving yerba mate extract powders into tap water and deionized water. Topics to be explored in this work are the major compositions and antioxidant activities, including total phenol content, reducing power, DPPH scavenging activity, and ABTS+• scavenging capacity. It is indicated that there is little difference for antioxidant activities and major constituents of yerba mate teas between both water sources. However, a deeper color is seen in the tap water case, resulting from the reaction between tannic acid and ions. This research finding can be treated as a way to benefit the yerba mate tea processing for applications. |
| format | Article |
| id | doaj-art-fa1e49f905de4e8a8291251ed42a96a6 |
| institution | DOAJ |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-fa1e49f905de4e8a8291251ed42a96a62025-08-20T03:20:01ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/768742768742Effects of Water Quality on Dissolution of Yerba Mate Extract PowdersWen-Ying Huang0Pei-Chi Lee1Jaw-Cherng Hsu2Yu-Ru Lin3Hui-Ju Chen4Yung-Sheng Lin5Department of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, TaiwanDepartment of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, TaiwanDepartment of Cosmetic Science, National Tainan Junior College of Nursing, West Central, Tainan 70043, TaiwanDepartment of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, TaiwanDepartment of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, TaiwanDepartment of Applied Cosmetology and Master Program of Cosmetic Science, Hungkuang University, Taiwan Boulevard, Shalu District, Taichung 43302, TaiwanYerba mate tea is known as one of the most popular nonalcoholic beverages favoured by South Americans due to its nutrition facts and medicinal properties. The processing of yerba mate tea is found to affect the properties of its final forms. This study presents an investigation into the effects of water sources on the dissolution of yerba mate extract powders. Comparisons were conducted between yerba mate teas prepared by dissolving yerba mate extract powders into tap water and deionized water. Topics to be explored in this work are the major compositions and antioxidant activities, including total phenol content, reducing power, DPPH scavenging activity, and ABTS+• scavenging capacity. It is indicated that there is little difference for antioxidant activities and major constituents of yerba mate teas between both water sources. However, a deeper color is seen in the tap water case, resulting from the reaction between tannic acid and ions. This research finding can be treated as a way to benefit the yerba mate tea processing for applications.http://dx.doi.org/10.1155/2014/768742 |
| spellingShingle | Wen-Ying Huang Pei-Chi Lee Jaw-Cherng Hsu Yu-Ru Lin Hui-Ju Chen Yung-Sheng Lin Effects of Water Quality on Dissolution of Yerba Mate Extract Powders The Scientific World Journal |
| title | Effects of Water Quality on Dissolution of Yerba Mate Extract Powders |
| title_full | Effects of Water Quality on Dissolution of Yerba Mate Extract Powders |
| title_fullStr | Effects of Water Quality on Dissolution of Yerba Mate Extract Powders |
| title_full_unstemmed | Effects of Water Quality on Dissolution of Yerba Mate Extract Powders |
| title_short | Effects of Water Quality on Dissolution of Yerba Mate Extract Powders |
| title_sort | effects of water quality on dissolution of yerba mate extract powders |
| url | http://dx.doi.org/10.1155/2014/768742 |
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