Elemental Characterization of Commercial Mate Tea Leaves (Ilex paraguariensis A. St.-Hil.) before and after Hot Water Infusion Using Ion Beam Techniques

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• 作者：Raquel Giulian ; Carla Eliete Iochims dos Santos ; Samir de Moraes Shubeita ; Luiza Manfredi da Silva ; Johnny Ferraz Dias ; Maria Lú ; cia Yoneama
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：February 7, 2007
• 年：2007
• 卷：55
• 期：3
• 页码：741 - 746
• 全文大小：343K
• 年卷期：v.55,no.3(February 7, 2007)
• ISSN：1520-5118

文摘

Ilex paraguariensis A. St.-Hil. is used to prepare a traditional tealike beverage widely appreciated inArgentina, Paraguay, Uruguay, and southern Brazil. In these countries, the tea is popularly knownas mate or chimarrão. The aim of this work is to characterize the elemental composition of commercialIlex paraguariensis and determine the portion of each element present in the leaves that is eluted inthe water during the infusion process and consequently ingested by the drinker. Using the particle-induced X-ray emission technique, we verified the presence of Mg, Al, Si, P, S, Cl, K, Ca, Ti, Mn, Fe,Cu, Zn, and Rb at different concentrations, which accounts for about 3.4% of the total mass. Theresults show a loss of about 90% of K and Cl, 50% of Mg and P, and 20% of Mn, Fe, Cu, Zn, andRb by the leaves after the infusion. The volume of water used in the infusion affects only theconcentration of elements such as Cl, P, K, and Mg until the first 600 mL of water, where a steepdecrease in the concentration of these elements was observed in brewed leaves. Furthermore, higherwater temperatures (typical temperatures used in infusions, between 80 and 100 C) favor theextraction of K and Cl into the infusion, while the concentration of other elements remains practicallyconstant as a function of temperature.